PIZZA

BREAD & MORE
Delicious recipes for more than

10 0 I ta l i a n fav o r i t e s

PIZZA BREAD AND MORE

PIZZA
BREAD
AND

MORE

A.p. All rights reserved. Inc.com Translations: Catherine Howard Library of Congress Cataloging-in-Publication data in progress E-Book isbn: 978-1-62710-818-8 Printed in China 10 9 8 7 6 5 4 3 2 1 . CT 06470-5506 e-mail: tp@taunton. The Taunton Press. 63 South Main Street PO Box 5506. Newtown.Original edition © 2013 by De Agostini Libri S.

edited by Academia Barilla introduction GIANLUIGI ZENTI text CHEF MARIO GRAZIA Mariagrazia Villa giovanni gandino Lorena carrara photographs Alberto Rossi academia barilla editorial coordination Ilaria Rossi Chato Morandi Rebecca Pickrell graphic design maria cucchi 5 .

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contents preface by academia barilla 10 chapter one Pizzas   18 chapter two Focaccia & Other Flatbreads  76 chapter three Breads & Rolls114 chapter four Breadsticks & Crackers 170 chapter five Specialties  198 Alphabetical index233 ingredients index235 metric equivalents  238 7 .

and cherry tomatoes  30 pizza with artichokes and roman-style ricotta cheese  32 Focaccia & Other Flatbreads  76 basil focaccia 78 red wine focaccia 80 sage focaccia 82 onion focaccia 84 whole-wheat focaccia 86 focaccia with olives and robiola cheese 88 potato focaccia 90 polenta focaccia 92 broccoli and sausage pizza  34 onion pizza  36 four cheese pizza  38 pizza with peppers  40 pepperoni pizza  42 neapolitan-style pizza  44 puglian-style pizza  46 roman-style pizza  48 sicilian pizza  50 four seasons pizza  52 artichoke pizza  54 ham and mushroom pizza  56 vegetable pizza  58 marinara pizza  60 chapter three pizza with zucchini flowers and anchovies  62 Breads & Rolls114 pizza with buffalo mozzarella and cherry tomatoes  8 chapter two 64 focaccia from genoa 94 focaccia from novi ligure 96 focaccia from apulia 98 crescione with porcini mushrooms and cheese 100 carasau bread (sardinian flatbread) 102 piadina (flatbread) with extra-virgin olive oil 104 herb flatbread 106 classic piadina 108 gluten-free whole-wheat focaccia 110 gluten-free focaccia 112 ciabatta loaf 116 whole-wheat oat loaves 118 .list of recipes chapter one pizza with bacon and potatoes  66 pizzas18 pizza with speck and smoked scamorza cheese  68 pissaladiera  20 pizza margherita  70 pizza with spinach and ricotta cheese  22 gluten-free whole-wheat pizza  72 gluten-free pizza margherita  74 pizza with arugula and parmigiano-reggiano cheese pizza with parma ham  24 26 pizza with buffalo mozzarella. sun-dried tomatoes. and olives  28 pizza with eggplant. sicilian provolone cheese.

leek baguettes 120 lime and garlic breadsticks 178 marjoram braids 122 whole-wheat breadsticks 180 asparagus loaf 124 breadsticks with wheat germ 182 bread squares with peppers 126 rosemary crackers 184 carrot bread squares 128 red wine crackers 186 parmigiano-reggiano cheese buns 130 gluten-free chili loaves 132 garlic crackers 188 sliced white bread 134 orange. and pistachio crackers 190 lemon zest loaves 136 chive crackers 192 potato loaf 138 oregano crackers 194 yogurt rolls 140 shallot crackers 196 tomato paste rolls 142 chapter five parmigiano-reggiano cheese rolls 144 Specialties198 mixed seed rolls 146 fried dough 200 green and black olive rolls 148 pretzels from alto adige 202 basil rolls 150 dill rolls 152 taralli 204 shallot and sesame seed rolls 154 thin crepes 206 honey rolls 156 olive croissants 208 ricotta rolls 158 saffron croissants 210 poppy seed rolls 160 sun-dried tomato and caper twists 212 milk rolls 162 heart-shaped buns with dried figs 214 cornbread rolls 164 anise rolls 216 gluten-free rolls 166 vegetable calzone (folded pizza) 218 gluten-free whole wheat rolls 168 brioches with orange zest 220 melon brioches 222 Breadsticks & Crackers170 brioches with dried apricots 224 paprika breadsticks 172 cherry brioches 226 sage breadsticks 174 pear brioches 228 eggplant breadsticks 176 cumin pyramids 230 chapter four 9 . sage.

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but there is a lot of room to maneuver. and because its shape recalls the Italian neorealist films of Rossellini and De Sica. It all has to do with the pleasure of kneading dough. and great background music. is made with natural yeast and durum wheat flour. and this was ill-suited to my personality. water at the correct temperature. full of mathematics. Then I realized that confectionery was an exact science. Pure anarchy. My favorite bread comes in large loaves. Italy is known for its joie de vivre. which is an inexact art. I wanted to be a pastry chef. which has something about it that is enjoyable. Giovanni Gandino 11 . Bread-making is fascinating because it allows you to create and change life. or set quantities. There are no fixed rules. curiosity. physics. like that of Billie Holiday. So I turned to and grew to like bread-making. deadlines. still make their own bread at home. These ingredients keep you company while the dough is rising. It is a game that has many variables: the personal touch. I like it because it has color. the climate . especially in villages. recipes do exist. I have always been a friend of bread. and yeast. . This bread is typical of central-southern Italy. and can last up to 10 days without losing its flavor. Of course. the right flour. and that is why there is great interest in bread. . Making bread is an exercise of the imagination that requires patience. and sensual. because of its sour taste. beautiful.Preface Simply Bread When I was a boy. But it also calls for some additional ingredients such as a glass of good wine. and chemistry. friends. Many people. the environment. and then there is the pleasure of experimenting with different combinations of ingredients to create bread with a new taste. like the bread of Altamura in Apulia.

designed by world renowned architect Renzo Piano houses: • a state-of-the-art culinary facility with various outfitted workstations and rooms for hands-on private or group cooking classes. A true destination! ARTISAN FOOD PRODUCTS In a world of imitations. also known as the heart of Italy’s food valley. with over 5. sauces. With the concept of Food as Culture at our core. bringing you common ingredients. and pesto alla genovese • limited production “hill milk” Parmigiano-Reggiano. Also located here are the Grand Hotel de la Ville. Academia Barilla is a movement toward the protection. Our property. the Prosciutto di Parma Consortium headquarters. development. team-building events. and numerous restaurants and shops. • the world’s largest Italian gastronomic library with over 10. We are situated in the center of Parma. Italy • the world’s largest Italian gastronomic library and historic menu collection • a portfolio of premium artisan food products • culinary travel programs and hands-on cooking classes • global culinary certification programs • custom corporate services and training • epicurean publishing CULINARY FACILITY AND BARILLA CENTER The Academia Barilla is one of the largest and most advanced culinary facilities in all of Italy as well as most of Europe. in very uncommon ways. this beautiful campus shares its perimeter with the Paganini Theater and one of the city’s most peaceful walking parks.Promoting Italian Gastronomic Culture around the World Parma. and promotion of authentic regional Italian culture and cuisine. Academia Barilla offers a 360º view of Italy.000 precious hand-painted menus dating back to the 1300s • an exclusive collection of terra-cotta handprints of all of Italy’s three-starred Michelin Chefs The Barilla Center is the modern campus that embraces the Academia Barilla. made with milk from cows grazing in the hills around Parma 12 . and corporate events • a facility layout and multifunctionality that is perfect for large or small conferences. The Academia Barilla’s range of specialty Italian foods currently includes: • a selection of estate-bottled regional extra-virgin olive oils for finishing any dish • various agings of balsamic vinegars of Modena • unique tomato products. located in the most important Italian food city. On the site of the original Barilla pasta factory. or meetings. Our comprehensive approach includes: • a state-of-the-art culinary center in Parma. Italy Created in 2004. professional demonstrations. Parma’s only five-star hotel as well as fitness club. Parma.000 books containing more than 3 million recipes • one of the most globally significant historic menu collections. only Academia Barilla opens your door to experience authentic Italian culture through food.

Ferraris. You can choose from common topics like quick appetizers. balsamic vinegar. Boasting thousands of regional recipes. Proficiency and Masters levels for professionals and ambassadors. Potatoes. • Prearranged itineraries include guided tour and tasting visits to artisan producers of Parmigiano-Reggiano. videos with step-bystep cooking demonstrations and our online gourmet shop. Academia Barilla Gourmet Travel programs are perfect those who want to see where their favorite foods and wines come from. Mediterranean Cuisine • 222 Easy Recipe books: Italian Cuisine.com has quickly become the world’s largest online resource for Italian culinary content. We offer a selection of prearranged itineraries for novices or fully customized programs for experts throughout every region of Italy. Ferraris. Some of our titles to date include: • Coffee table books: Parma. making us the world’s largest producer of Italian culinary contents. • Custom packages offer the flexibility to personally design your ultimate all-inclusive “experience of a lifetime” trip. guaranteed to be first-class and unforgettable! PUBLISHING AND CONTENTS To date. menus. history. expert chef tips. yoga. olive oil. or more unique topics such as regional dishes. Italy’s Great Chefs. prosciutto di Parma. We have plans for four more books in 2013. we also offer short demonstration-only classes. amarone. from the world’s top chefs to accidental diners--we organize hands-on cooking classes on any topic of Italian cuisine for every skill level. and prosecco • We also offer an array of culturally inspired food tours incorporating Italian art. salads. culatello di zibello. truffle hunting. Italian gastronomy.com. Chocolate Website Relaunched in 2009. salame di felino. Thank you and we hope to welcome you in Italy soon! 13 . academiabarilla. For more information. or write us at info@academiabarilla. molecular gastronomy. Academia Barilla offers three levels of certification programs: Fundamentals level for food lovers and culinary students. meats. fresh pasta and sauces. Tomatoes. etc. lambrusco.772-2233. Academia Barilla has published 13 books available for sale in 11 languages and 14 countries. breads. Be sure to visit today. and sugar sculpting. or desserts. Pasta. opera. academiabarilla. barolo.• aged regional pecorino cheeses • artisan fruit compotes • exclusive spreadable cheeses • reserve prosciutto di Parma COOKING EXPERIENCES AND GOURMET TRAVEL Academia Barilla’s kitchens are open to everyone. please contact us at 866. spa/relax. information. For people interested in developing or solidifying their appreciation of.com is an indispensable tool for any lover of Italian cuisine. Pasta • Shape Books: Eggs. and authenticity in. For those less willing to get their hands dirty.

bread” is the equivalent of calling a spade a spade. The Greeks were excellent bakers. again by chance. and andare come il pane. indeed.000 BC. [ .” Guadagnarsi il pane. the Country of Bread I want to bake a loaf of bread. and spiritual sense. In its sublime simplicity. Since ancient times. i. Even when you dream about it. History of Bread Grains of wheat were found in Neolithic caves dating back to 6. that is golden and as fragrant as violets. Bread has always been sacred. who discovered natural fermentation. No meal. as you break it. or. It was the Egyptians.. or offer it.” Essere pane e cacio. Il pane The Italian language is full of idioms and proverbs related to bread. during which the bride and groom partook in communion of a ring-shaped focaccia made with spelt. long before Christianity. around 3500 BC: Some dough that had been forgotten in the open air was cooked a few hours later and—surprise. – Gianni Rodari. peace. someone thought of cooking the dough on hot terra-cotta plates. bread symbolizes the very concept of food in the literal. 14 . not even the most frugal. . By chance. prosperity. “to call bread with its name. ] a loaf bigger than the sun. or “to go (or sell) like bread” is the equivalent of “to go (or sell) like hot cakes. The Greek historian Herodotus tells us that. Buono come il pane. it can even be all there is to eat. Bread is a food that you just cannot do without.” is an Italian expression that conveys the meaning of “as good as gold.e. It seems that bread was made for the first time in history then.Italy. bread symbolizes everything we have that is either positive or necessary. surprise!—the cooked bread was softer and more fragrant. and hospitality. hope. which. for which it represents the Body of Christ. share it. in every Egyptian house. who produced as many as 70 varieties of bread. the sour dough was kept with great care because of its “miraculous” powers. cultural. which literally means to be like bread and cheese. In ancient Rome. it has embodied life. after grinding grains of cereal between two stones and adding water and salt to the resulting flour. . word for word. describes how two things or individuals go well together. means “to earn bread” is the Italian way of saying “to earn a living.” Dire pane al pane. the nobles married with the rite of confarreatio. and it would appear that this was the first record of “bread”. literally “as good as bread. is complete without it.

however.They created delicious. like the Pane con il bollo (bread with the stamp) from Ponte dell’Olio (Piacenza) in the 15th century. continued to eat polenta and. Bread was also much loved by Michelangelo. cooked disks of dough as plates on which they served their food. Bread was never lacking from the tables of the Romans. the art of baking was confined to monasteries. which can weigh as much as 6. these recalled the mensae of Roman times. much loved by the writer Grazia Deledda. to the efforts of contemporary chefs having whimsical fun in their quest for culinary excitement. especially in Trentino-Alto Adige. barley bread from Sardinia. from Eucharistic bread to that of Lent or Christmas. or white bread (candidus panis). rarely. and the pane di Saragolla (Campania). polifemo from Teramo (Abruzzo). which was supposed to have miraculous properties. Some breads are unleavened. The most common cereal is wheat. but there is also bread made with cereals that have inferior bread-making properties: s’oriattu. As napkins. to food used in art for its symbolism (just think of Dali or Magritte). such as the ostearus. they used small white bread rolls. preparation. the dark rye bread to be found throughout the Alps. Myriad Types of Italian Bread More than 250 types of bread are produced in Italy—a world record. shape. The difference lies in ingredients. the so-called panini da bocca. In the South. Some types have left a mark in history. a strong flavor. which owes its delicious taste to extra-virgin olive oil. the little ball of bread at the center of the loaf indicated that it was meant for pilgrims traveling along the Via Francigena. The upper classes not only ate white bread. What was initially the privilege of the wealthiest families came into common use. It was in the Renaissance of the 15th century that the yeast revolution came about. and baking. who. bran bread or bread made from some other humble cereal such as sorghum or whatever seemed edible and could be made into flour. rich and poor. 15 . The main types were black bread (panis niger) made with low-grade barely sifted flour. and a crispy crust. with pieces of bacon fat in the dough. Anthony of Padua. perhaps thanks to the cooks of Maria de’ Medici.6 pounds. made with very fine flour. the goddess of the harvest: large loaves shaped like a goat. One famous example was the bread of Demeter. there are traditional types of bread made with durum wheat: panettu from Lecce (Apulia). eaten with ciccioli (cracklings) or anchovies. which was once distributed to the poor after benediction on the feast day of St. when he was working. white but rather coarse bread (secundarius panis). seemed to eat only bread. always enriching them with new ingredients. bread has never ceased to accompany the history of mankind. Farmers. and the pizzata from Catanzaro (Calabria). A real success: Artificial leavening enabled the production of extremely soft bread. like de Sand’Antoine (Taranto). or the small circular ciappe (Liguria). There were also special types of bread. created to accompany oysters. bread was baked for daily use and for every occurrence of the liturgical calendar. In the Middle Ages. but also used flat. From the food that ignited revolution so that it should be guaranteed for all. ideal for bruschetta. elaborate dough mixtures. There. with a straw yellow crumb. a corn bread with chilis with a squashed shape.

coarse. Yeast Yeast can be of three types: chemical. they give rise to a sort of “fishing net” called gluten.Dough.” The difference between baker’s yeast and natural yeast is that the former induces alcoholic fermentation. such as sodium bicarbonate or ammonium bicarbonate. In home baking. while the latter produces lactic acid. For breadsticks. It enables you to bake a unique type of bread: fragrant. It is suitable for large loaves of bread and for bread products that require many hours of leavening. the flour has to be from 200 W to 300 W. The difference between types of flour is in the quantity and quality of this net. and focaccia baked in the oven. which yeast uses to produce carbon dioxide. So the amount of water in recipes should be adjusted according to the strength of the flour used. With socalled “weak” flour. a substance that preserves bread. made from a culture of strains of Saccharomyces cerevisiae. tasty. and perseverance. and compact. crackers. and easy to digest. When mixed using the physical force of kneading together with water. it ranges from 300 W to 350 W. and flour and yeast are the most important ingredients. then the dough will be able to withstand the force of the air for a prolonged period. and natural. effort. “mother yeast” or “mother dough. on the other hand. soft. If it is not stated on the pack. you get to know the strength of flour through experience. For larger loaves. If. The strength of the flour depends on the gluten. small bread rolls. and wet. Using the same amount of water. dough made with weak flour will be sticky. Flour Strength Flour contains two proteins: glutenin and gliadin. the air bubbles produced by the yeast during fermentation will cause it to break and the dough will not be able to withstand a long rising process. and Imagination The recipe for bread has been the same for thousands of years. pizza. 16 . which is measured by the W index. Soft wheat flour is obtained from the endosperm. dry or fresh baker’s yeast is usually used. while dough made with strong flour will be dry. the part of the grain that consists predominantly of starch. the gas that inflates the dough for making bread. Mother Yeast Mother yeast symbolizes the romantic side of the art of bread-making: the cultivation of life and the triumph of time. Mother yeast can be 40 days to more than 200 years old. also known as sourdough. but it takes more time. the net is strong and elastic. a complex sugar made up of glucose molecules. The preparation of natural yeast may well give great satisfaction. baker’s yeast. Love.

and a quantity of yeast that is inversely proportional to the planned leavening time. on the other hand. while the remaining part is refreshed and kept “alive. Bake at 390°F (200°C) for 20 to 30 minutes (cooking time and temperature depend on the oven and the size of the rolls). 2 2/3 tbsp. Basic Dough Using the Direct Method To prepare bread using the direct method. At this stage. or 24 hours old. after this resting time. respectively. in a hot. knead the ingredients. humid place until it doubles in size. such as persimmon or fig) and add an equal amount of sparkling water. Break up the dough into pieces with your hands without cutting and. and cold water in quantities of 1 percent and 40 to 50 percent of the amount of flour. you can proceed (otherwise. is a slurry made with strong flour (strength rating of at least 300 W). and then bake. Part of it is used for bread dough in amounts that vary according to your needs. the dough comes to the surface. Poolish. which can even be equal to the amount of flour used. and then let it rest for 24 hours at 64°F (18°C). and.” Bread-Making with Direct and Indirect Methods (in Brief) To make bread with the direct method. form them into rolls of the size you desire. weigh the heart of the dough. If. With the indirect method. on the other hand. (25 g) salt. (25 g) fresh baker’s yeast. without manipulating them too much.There are various ways to make mother yeast. of 250 W to 300 W). when it is properly mixed in. you’ll need 8 cups (1 kg) flour (if the information is available. Put the flour in a large bowl. 2 1/2 cups (600 ml) water at 95°F (35°C). You can blend a very mature sweet fruit (preferably one that has not been treated with any chemicals. Biga is made using a strong flour (with a force or strength rating of at least 300 W). add salt. 70°F (21°C). such as biga and poolish. Put the dough in a container with water and let it rest for 48 hours at a temperature not lower than 60°F (16°C). Let them rise for about 40 minutes. the same quantity of water. let the dough rise. When the dough is almost finished. the yeast that is used is a sourdough starter. covered with a thick sheet of plastic wrap. 18. Wrap the dough in a cloth. for 24 hours and then remove the pulp and add an amount of flour equal to twice its weight. Remove the crust that has formed on the surface from the dough. or strength. the mother yeast is ready. which may be 12. and add an amount of flour equal to its weight and an amount of water equal to 35 percent of its weight. dissolve the yeast in the water. baker’s yeast. tie it firmly. and add it little by little to the flour. 17 . At the end of this 40-day period. the flour should have medium protein content to classify it as having a force. let the dough rise in one or two stages. “Refresh” the dough for 40 days by adding its weight in flour and half its weight in water at 86°F (30°C). and 1 1/3 tbsp. you have to start again). the temperature of the resulting mixture should be about 82°F (28°C). Let it stand at room temperature.

but today you can enjoy it in pizzerias all over the world. Although the tomato plant reached Naples at the end of the 16th century. he described it as a delicious dish. Umberto I and Queen Margherita spent their summer holidays in the royal palace of Capodimonte. convivial. In June 1889. He was so impressed that when he returned to his palace. and enjoyable. and the date when the first Margherita pizza was made. then pizza is an even greater pleasure. The simplest of pizzas. tired of the usual sophisticated cuisine. the Latin word for baker. the Margherita pizza. oil. Colorful. by centuries. It is the most famous Italian gastronomical specialty in the world. and oregano. has a topping of just tomatoes. it is also fragrant. The etymology of the word points to the work of a pistor. Pizza is an extremely simple yet clever invention. Pizza in Italian gastronomic culture The name “pizza” actually precedes the tomato pizza. when pizza became popular not only with the general public but also with the bourgeoisie and the nobility. enticing. and tasty. garlic. they decided to try the popular bread dish. simple ingredients that could be kept fresh onboard a ship without deteriorating. There is no doubt about the origin of the best-known pizza in Italy and in the world. where it originated. its introduction into the gastronomical sphere probably came in about the 18th century.chapter one If you think of bread as a pleasure. It is said that in 1762 the Bourbon King Ferdinand IV went to a Neapolitan pizzeria to try this plebeian food specialty that was popular among his subjects. pizza was a specialty you could only savor in Naples. One day. Only a century ago. They summoned to court . or the seafarer’s pizza. the pizza alla marinara.

Regional specialties Garnishing a pizza is an opportunity to showcase special typical regional products. The toppings should preferably be genuine ingredients: fleshy olives. subtle or rich. and basil topping. The true Neapolitan pizza has a spongy dough. and tomato. and basil. it was the third of these that the queen particularly liked. tasty anchovies. there is no limit to the imagination. There are some good combinations like Taleggio cheese with bresaola. Then there are Sicilian pizzas such as one with eggplant Sicilian provola cheese and cherry tomatoes from Pachino and the pizza with anchovies from Sciacca and capers from Pantelleria. without using a plate or cutlery. Indeed. One was the traditional pizza with lard. and it is slightly thicker around the edges to prevent the topping from slipping into the plate. Raffaele Esposito. and fragrant seafood. so don Raffaele called it Margherita in her honor. and a third one that was specially created for the occasion with the colors of the Italian flag created by tomato. another one with a topping of garlic. who. together with his wife. sweet San Marzano cherry tomatoes. the cured meat from the Valtellina. It should be cooked in a firewood oven and eaten folded in four. prepared three pizzas. mozzarella. The varieties are seemingly endless! . One can re-create well-known gastronomical combinations or invent new ones. crunchy or soft. Pizza can be thick or thin. cheese. or pizza cook. succulent provola cheese. Another from Lombardy has salamella sausage from Mantua accompanied by provolone cheese. oil. Pizza with artichoke hearts and Roman ricotta cheese and pizza with Roman caciotta cheese and capocollo (cured pork cut) are both from central Italy.PIZZAs the most famous Neapolitan pizzaiolo.

Bake in the oven at 375°F (190°C) for 30 minutes. Cover the dough with a kitchen towel and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). crumbled. (12 g) salt Roll out the dough on an oiled pizza pan or baking tray and let it rise again for about 10 minutes. (30 ml) extra-virgin olive oil 10 anchovy fillets in salt 2 cups (500 g) crushed tomatoes 1 small bunch of basil. Knead the dough until smooth and elastic. for the topping Meanwhile. then add the salt. plus more as needed 1 tbsp. chopped 3 1/2 oz. and sprinkle with oregano and salt. (20 ml) extra-virgin olive oil 2 tsp. garnish with olives. Alternatively. or 1 1/4 tsp. (100 g) taggiasca or other small black olives chopped fresh oregano salt Let the sauce cool and then spread it over the dough. (10 g) fresh yeast. thinly sliced 2 tbsp. or until the crust is golden brown. 11 oz. (300 g) onions. Dissolve the yeast in the water. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Cook for 5 to 10 minutes and then add the basil.Pissaladiera pissaladiera Preparation time: 20 minutes – Cooking time: 30 minutes – Rising time: 1 hour 10 minutes 4 Servings Method Put the flour onto a clean work surface and make a well in the center. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. sauté the onions over low heat in a pan with oil. for 2 hours rising time. Difficulty 20 . and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Add the anchovy fillets and crushed tomatoes. you can add the basil when you remove the pizza from the oven.

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Difficulty 22 . Let the dough portions rise again. Dissolve the yeast in the water. Bake in the oven at 480°F (250°C) for 8 minutes. and pour the yeast mixture into the well. plus more as needed 1 1/2 cups plus 1 tsp. Put the dough rounds on a baking sheet. or until the crusts are golden brown. (45 ml) extra-virgin olive oil Meanwhile. then add the salt. into a round about 8 inches in diameter. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour.Pizza with Spinach and Ricotta Cheese pizza con spinaci e ricotta Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. covered with lightly oiled plastic wrap in a warm room. Add salt to taste. (500 g) fresh ricotta 1 lb. Add the spinach and sauté until wilted. Knead the dough until smooth and elastic. (500 g) fresh spinach. (5 g) fresh yeast. Spread the ricotta and then the spinach over the surface of the pizzas and sprinkle with the Parmigiano-Reggiano cheese. (30 g) Parmigiano-Reggiano cheese. until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). 1 lb. Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. grated 1 clove garlic 3 tbsp. (18 g) salt for the topping Divide the dough into four portions and roll them into balls. (375 ml) lukewarm water 1 1/2 tsp. brown the garlic in a large pan with the olive oil. crumbled 1 tbsp. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. rinsed 1 oz.

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(4 g) for 7 hours rising time 2 tsp. on the other hand. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. (150 g) fresh-grated Parmigiano-Reggiano cheese When the dough has risen. for 2 hours rising time. If. (113 g) baby arugula. As soon as the pizza comes out of the oven. for the topping If you used 1 tablespoon of yeast. (12 g) salt Grease a 12-inch round pizza pan with oil. (10 g) fresh yeast. chopped 5 1/4 oz. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. (20 ml) extra-virgin olive oil 1 tbsp. then add the oil and salt. and then top with the mozzarella (at room temperature). let the dough rise in a warm room for about 40 minutes. Knead the dough until smooth and elastic. (400 g) mozzarella cheese. Difficulty 24 . cover with plastic wrap. becoming light and fragrant. Rub the dough with a little oil.Pizza with Arugula and Parmigiano-Reggiano cheese pizza con rucola e parmigiano Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. Transfer the dough to the pan and using your fingertips. Let it rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden brown. 1 16-oz. garnish it with the arugula and Parmigiano-Reggiano cheese (all at room temperature). spread the dough to cover the bottom of the pan. crumbled. The dough will rise perfectly well in the refrigerator. or 1 1/4 tsp. you used 1 1/4 teaspoons of yeast. and let it rest for about 10 minutes. spread the tomatoes over the surface. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. thinly sliced 4 oz. and pour the yeast mixture into the well. can medium peeled tomatoes. plus more as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Dissolve the yeast in the water. crushed by hand 14 oz.

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The dough will rise perfectly well in the refrigerator. you used 1 1/4 teaspoons of yeast. and let it rest for about 10 minutes. If. crumbled for 2 hours rising time. or 1 1/4 tsp. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. or until the cheese is bubbly and the crust is golden brown. spread the dough to cover the bottom of the pan. plus more as needed 1 tbsp. 1 16-oz. let the dough rise in a warm room for about 40 minutes. on the other hand. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. cover with plastic wrap. crushed by hand 14 oz. As soon as the pizza comes out of the oven. (20 ml) extra-virgin olive oil 2 tsp. for the topping If you used 1 tablespoon of yeast. Bake in the oven at 425°F (220°C) for 20 minutes. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. thinly sliced 10 thin slices Parma ham When the dough has risen. (12 g) salt Grease a 12-inch round pizza pan with oil.Pizza with Parma Ham pizza con prosciutto crudo di parma Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. Transfer the dough to the pan and using your fingertips. Dissolve the yeast in the water. Difficulty 26 . (400 g) mozzarella cheese. then add the oil and salt. spread the tomatoes over the surface. and then arrange the mozzarella (at room temperature) on top. Let it rise for another 40 minutes. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (10 g) fresh yeast. Knead the dough until smooth and elastic. arrange the ham slices (at room temperature) on top. becoming light and fragrant. can peeled tomatoes. and pour the yeast mixture into the well. Rub the dough with a little oil.

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cover with plastic wrap. becoming light and fragrant. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1/2 tbsp. Sun-Dried Tomatoes. can peeled tomatoes. Difficulty 28 . crushed by hand 10 1/2 oz. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. plus more as needed 1 tbsp. spread the dough to cover the bottom of the pan. The dough will rise perfectly well in the refrigerator. spread the tomatoes (at room temperature) over the surface. and pour the yeast mixture into the well. and Olives pizza con mozzarella di bufala. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. you used 1 1/4 teaspoons of yeast. let the dough rise in a warm room for about 40 minutes. When it comes out of the oven. (12 g) salt Grease a 12-inch round pizza pan with oil. Knead the dough until smooth and elastic. for 2 hours rising time. Dissolve the yeast in the water. crumbled. then add the oil and salt. When the dough has risen. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes. (10 g) fresh yeast. on the other hand. julienned 10 olives. garnish it with the mozzarella. thinly sliced and drained on paper towels 8 sun-dried tomatoes in oil. sun-dried tomatoes. If. Transfer the dough to the pan and using your fingertips. and let it rest for about 10 minutes. and olives. for the topping 1 16 oz.Pizza with Buffalo Mozzarella. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. (20 ml) extra-virgin olive oil 2 tsp. or until the crust is golden brown. pomodori secchi e olive Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. pitted If you used 1 tablespoon of yeast. (300 g) buffalo mozzarella cheese. or 1 1/4 tsp. Rub the dough with a little oil.

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Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form.Pizza with Eggplant. and pour the yeast mixture into the well. covered with lightly oiled plastic wrap in a warm room. eggplant and cheese on top. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. Sicilian Provolone Cheese. and Cherry Tomatoes pizza con melanzane. Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. then add the salt dissolved in a little water. plus more as needed 1 1/2 tsp. (5 g) fresh yeast. until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). Spread the crushed tomatoes over each pizza. for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour. (500 g) crushed tomatoes 8 oz. Grill the eggplant. or fry the slices in olive oil and drain them. Bake in the oven at 480°F (250°C) for 8 minutes. halved 10 1/2 oz. Let the dough portions rise again. Put the dough rounds on a baking sheet. thinly sliced salt extra-virgin olive oil Season the tomatoes with a pinch of salt and a dash of olive oil. (300 g) eggplant. and arrange the tomatoes. Dissolve the yeast in the water. into a round about 8 inches in diameter. crumbled 1 1/2 cups plus 1 tsp. thinly sliced 1 lb. provola siciliana e pomodori pachino Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. (250 g) cherry tomatoes. (18 g) salt for the topping Divide the dough into four portions and roll them into balls. (500 g) Sicilian (mild) Provolone cheese. Knead the dough until smooth and elastic. (375 ml) lukewarm water 1 tbsp. Difficulty 30 . or until the cheese is bubbly and the crust is golden brown. 1 lb. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

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or until the crust is golden brown. Season the tomatoes with a pinch of salt and a dash of olive oil. drained and cut into small pieces 1/2 bunch parsley. plus more as needed 1 1/2 tsp. into a round about 8 inches in diameter. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. and pour the yeast mixture into the well. Let the dough portions rise again. Put the dough rounds onto a baking sheet.Pizza with Artichokes and Roman-Style Ricotta Cheese pizza con carciofi e ricotta romana Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. (5 g) fresh yeast. for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour. Bake in the oven at 480°F (250°C) for 8 minutes. Dissolve the yeast in the water. finely chopped salt extra-virgin olive oil Divide the dough into four portions and roll them into balls. (18 g) salt for the topping 1 1/3 lb. As soon as the pizzas come out of the oven. Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. crumbled 1 1/2 cups (375 ml) lukewarm water 1 tbsp. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. Difficulty 32 . Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). covered with lightly oiled plastic wrap in a warm room. spread the ricotta over them with a spoon and sprinkle with the parsley. Knead the dough until smooth and elastic. Spread the crushed tomatoes over each pizza and garnish with the artichoke hearts. (600 g) crushed tomatoes 2 cups (500 g) Roman-style (sheep’s milk) ricotta 5 (150 g) artichoke hearts in oil. then add the salt dissolved in a little water.

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Broccoli and Sausage Pizza pizza con broccoletti e salsiccia Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. for the topping 1 16-oz. cover with plastic wrap. Transfer the dough to the pan and using your fingertips. and drain again. plus more as needed 1 tbsp. Knead the dough until smooth and elastic. spread the peeled tomatoes over it. can peeled tomatoes. crumbled for 2 hours rising time. and then arrange the mozzarella. Dissolve the yeast in the water. Add the broccoli and cook just until tender. If. becoming light and fragrant. spread the dough to cover the bottom of the pan. Let it rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes. broccoli and sausage (all at room temperature) on top. (12 g) salt Grease a 12-inch round pizza pan with oil. (200 g) pork sausage. (200 g) broccoli florets 7 oz. then add the oil and salt. Drain. crushed by hand 14 oz. (400 g) mozzarella cheese. Difficulty 34 . and pour the yeast mixture into the well. thinly sliced 7 oz. rinse under cold water. The dough will rise perfectly well in the refrigerator. (10 g) fresh yeast. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. When the dough has risen. on the other hand. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Rub the dough with a little oil. let the dough rise in a warm room for about 40 minutes. and let it rest for about 10 minutes. you used 1 1/4 teaspoons of yeast. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. or until the cheese is bubbly and the crust is golden brown. Bring a large pot of salted water to a boil. (20 ml) extra-virgin olive oil 2 tsp. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. Set aside. or 1 1/4 tsp. cut into small pieces If you used 1 tablespoon of yeast.

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thinly sliced 3 tbsp. (20 ml) extra-virgin olive oil 2 tsp. let the dough rise in a warm room for about 40 minutes. or 1 1/4 tsp. When the dough has risen. Difficulty 36 . Bake in the oven at 425°F (220°C) for 20 minutes.Onion Pizza pizza alle cipolle Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. becoming light and fragrant. and then arrange the mozzarella and sautéed onions (all at room temperature) on top. Let it rise for another 40 minutes. beer 1 16-oz. and let it rest for about 10 minutes. for the topping 2 yellow onions. Dissolve the yeast in the water. If. can peeled tomatoes. Transfer the dough to the pan and using your fingertips. leaves torn If you used 1 tablespoon of yeast. Rub the dough with a little oil. Sauté the onions with the beer over high heat so the alcohol evaporates. spread the peeled tomatoes evenly over it. cover with plastic wrap. then add the oil and salt. remove from the heat and let them cool. Knead the dough until smooth and elastic. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. (12 g) salt Grease a 12-inch round pizza pan with oil. plus more as needed 1 tbsp. As soon as it comes out of the oven. (400 g) mozzarella cheese 1/2 bunch fresh basil. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. or until the cheese is bubbly and the crust is golden brown. you used 1 1/4 teaspoons of yeast. The dough will rise perfectly well in the refrigerator. When the onions are tender. on the other hand. garnish with the fresh basil leaves. crumbled for 2 hours rising time. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (10 g) fresh yeast. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. crushed by hand 14 oz. and pour the yeast mixture into the well. spread the dough to cover the bottom of the pan.

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shredded When the dough has risen. Dissolve the yeast in the water. or 1 1/4 tsp. for 2 hours rising time. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. shredded 3 1/2 oz. (100 g) brie. you used 1 1/4 teaspoons of yeast. Che f ’ s t ip For this pizza. spread the dough to cover the bottom of the pan. let the dough rise in a warm room for about 40 minutes. can peeled tomatoes. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. crushed by hand 3 1/2 oz. Let the dough rise for another 40 minutes and then bake it in the oven at 425°F (220°C) for 20 minutes.Four Cheese Pizza pizza ai quattro formaggi Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. plus more as needed 1 tbsp. (20 ml) extra-virgin olive oil 2 tsp. (100 g) smoked Scamorza or mozzarella cheese. Sprinkle with the four types of cheese. Knead the dough until smooth and elastic. for the topping If you used 1 tablespoon of yeast. becoming light and fragrant. spread the peeled tomatoes evenly over it. (10 g) fresh yeast. If. Rub the dough with a little oil. diced 3 1/2 oz. then add the oil and salt. (12 g) salt Grease a 12-inch round pizza pan with oil. or until the cheese is bubbly and the crust is golden brown. (100 g) fontina cheese. The dough will rise perfectly well in the refrigerator. 1 16-oz. Difficulty 38 . crumbled. crumbled 3 1/2 oz. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. and pour the yeast mixture into the well. and let it rest for about 10 minutes. Transfer the dough to the pan and using your fingertips. cover with plastic wrap. you can use any of your favorite types of cheese that are available in your area. (100 g) gorgonzola cheese. on the other hand.

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starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. Knead the dough until smooth and elastic. 1 1/3 lbs. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. covered with lightly oiled plastic wrap in a warm room. or until the cheese is bubbly and the crust is golden brown. plus more as needed 1 1/2 tsp. Spread the crushed tomato over the each pizza dough. (375 ml) lukewarm water 1 tbsp. shredded 1 1/3 lbs. peel and cut the peppers lengthwise into quarters. Remove them from the oven and transfer to a bowl. (18 g) salt for the topping Divide the dough into four portions and roll them into balls. Dissolve the yeast in the water. (500 g) fresh mozzarella. red or yellow bell peppers 1/2 bunch fresh basil leaves. Once cool. chopped salt extra-virgin olive oil Put the peppers in the oven at 390°F (200°C) and roast until browned and tender. crumbled 1 1/2 cups plus 1 tsp. until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). about 15 to 20 minutes. Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. then add the salt. add the mozzarella and garnish with the peppers. Difficulty 40 . As soon as they come out of the oven. Cover with plastic wrap and let cool.Pizza with Peppers pizza ai peperoni Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. into a round about 8 inches in diameter. (5 g) fresh yeast. (600 g) crushed tomatoes 1 lb. and pour the yeast mixture into the well. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). (600 g) green. Season the crushed tomatoes with a pinch of salt and a dash of extra-virgin olive oil. Place the pizzas in the oven and bake at 480°F (250°C) for 8 minutes. Let the dough portions rise again. garnish with the fresh basil leaves. for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour.

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Knead the dough until smooth and elastic. cover with plastic wrap. Rub the dough with a little oil. Dissolve the yeast in the water. or 1 1/4 tsp. (12 g) salt Grease a 12-inch round pizza pan with oil. and let it rest for about 10 minutes. The dough will rise perfectly well in the refrigerator.Pepperoni Pizza pizza al salame piccante Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. Arrange the mozzarella and pepperoni (at room temperature) on top. can peeled tomatoes. Transfer the dough to the pan and using your fingertips. becoming light and fragrant. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. plus more as needed 1 tbsp. spread the peeled tomatoes evenly over the surface. (400 g) mozzarella cheese. crushed by hand 14 oz. If. Difficulty 42 . thinly sliced about 20 slices spicy pepperoni sausage If you used 1 tablespoon of yeast. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. crumbled. (10 g) fresh yeast. on the other hand. you used 1 1/4 teaspoons of yeast. When the dough has risen. (20 ml) extra-virgin olive oil 2 tsp. or until the cheese is bubbly and the crust is golden brown. for 2 hours rising time. spread the dough to cover the bottom of the pan. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes. then add the oil and salt. and pour the yeast mixture into the well. let the dough rise in a warm room for about 40 minutes. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. for the topping 1 16-oz.

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into a round about 8 inches in diameter. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). and pour the yeast mixture into the well. Dissolve the yeast in the water. (18 g) salt for the topping Divide the dough into four portions and roll them into balls. 1 1/3 lbs. plus more as needed 1 1/2 tsp. thinly sliced 1/2 bunch fresh basil salt extra-virgin olive oil Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. garnish with the fresh basil leaves. Knead the dough until smooth and elastic. until it has once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). As soon as they come out of the oven. Difficulty 44 . (500 g) buffalo mozzarella. (5 g) fresh yeast. or until the cheese is bubbly and the crust is golden brown. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Bake in the oven at 480°F (250°C) for 8 minutes. and spread it over each flattened pizza dough. covered with lightly oiled plastic wrap in a warm room. (600 g) crushed tomatoes 1 lb. Season the crushed tomatoes with a pinch of salt and a dash of olive oil. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. Arrange the mozzarella slices over the pizzas. Put the dough rounds on a baking sheet. for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour. Let the dough rise again. crumbled 1 1/2 cups plus 1 tsp. (375 ml) lukewarm water 1 tbsp.Neapolitan-Style Pizza pizza alla napoletana Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. then add the salt.

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Knead the dough until smooth and elastic. If. then add the oil and salt. (10 g) fresh yeast. crushed by hand 2 medium yellow onions. on the other hand. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. can peeled tomatoes. plus more as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (12 g) salt Grease a 12-inch round pizza pan with oil. you used 1 1/4 teaspoons of yeast. Arrange the caciocavallo cheese. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. becoming light and fragrant.Puglian-Style Pizza pizza alla pugliese Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. and olives (all at room temperature) on top. or until the cheese is bubbly and the crust is golden brown. (20 ml) extra-virgin olive oil 1 tbsp. pitted and sliced 7 slices caciocavallo or provolone cheese. let the dough rise for about 40 minutes. spread the peeled tomatoes evenly over it. for 2 hours rising time. thinly sliced About 10 black and green olives. (4 g) for 7 hours rising time 2 tsp. 1 28-oz. or 1 1/4 tsp. Dissolve the yeast in the water. cover with plastic wrap. onions. Difficulty 46 . Transfer the dough to the pan and using your fingertips. The dough will rise perfectly well in the refrigerator. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. thinly sliced When the dough has risen. for the topping If you used 1 tablespoon of yeast. and let it rest for about 10 minutes. crumbled. spread the dough to cover the bottom of the pan. Rub the dough with a little oil. and pour the yeast mixture into the well. Let the dough rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes.

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crumbled. on the other hand. anchovies. Knead the dough until smooth and elastic. (20 ml) extra-virgin olive oil 1 tbsp. can peeled tomatoes. If. 1 16-oz. (400 g) mozzarella cheese. plus more as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. and capers (all at room temperature) on top. for the topping If you used 1 tablespoon of yeast. then add the oil and salt.Roman-Style Pizza pizza alla romana Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. and let it rest for about 10 minutes. Rub the dough with a little oil. drained about 10 capers When the dough has risen. The dough will rise perfectly well in the refrigerator. (4 g) for 7 hours rising time 2 tsp. spread the dough to cover the bottom of the pan. cover with plastic wrap. Difficulty 48 . Transfer the dough to the pan and using your fingertips. crushed by hand 14 oz. thinly sliced 8 anchovies in oil. or 1 1/4 tsp. let the dough rise in a warm room for about 40 minutes. spread the peeled tomatoes evenly over it. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. (12 g) salt Grease a 12-inch round pizza pan with oil. Bake in the oven at 425°F (220°C) for 20 minutes. and pour the yeast mixture into the well. or until the cheese is bubbly and the crust is golden brown. and then arrange the mozzarella. (10 g) fresh yeast. you used 1 1/4 teaspoons of yeast. Let it rise for another 40 minutes. for 2 hours rising time. becoming light and fragrant. Dissolve the yeast in the water. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form.

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Add the sugar and the oil and lastly. finely chopped 3 tbsp.. Sfincione is a typical product of the culinary tradition of Palermo. seeded. (100 g) semi-seasoned caciocavallo or provolone cheese. plus 1 tsp. grated 1 medium onion. peeled. the anchovies. for the dough 2 cups (250 g) durum wheat flour or semolina 2 cups (250 g) all-purpose flour or Italian “00” flour. possibly because this soft. about 1 hour. (50 ml) extra-virgin olive oil 2 tsp. (15 g) fresh yeast. and finely chopped 8 anchovies. (50 ml) extra-virgin olive oil salt and pepper to taste chopped fresh oregano Bake in the oven at 480°F (230°C) for 25 minutes. Spread the dough with your fingertips in a greased round baking pan oven dish. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form.. plus more as needed 1 1/4 tbsp. crumbled 1 cup (250 ml) lukewarm water 1 1/4 tsp. for the topping 3 medium tomatoes. Dissolve the yeast in the water and add it to the well. or until crust is golden brown and cheese is melted. desalted or in oil 3 1/2 oz. Cover it with the cheese.” which means sponge. then stir in the onion and a pinch of oregano. add the salt dissolved in 3 tablespoons (50 ml) of water. Knead the dough until smooth and elastic. Difficulty 50 . plus 1 tsp. The name seems to derive from the Latin term “spongia. (100 g) fresh caciocavallo or provolone cheese 3 1/2 oz. (5 g) sugar 3 tbsp. Did y o u kn o w t h a t . Let it rise for at least 30 minutes. (12 g) salt In the meantime. leavened dough is indeed very similar to a sponge.Sicilian Pizza sfincione Preparation time: 30 minutes – Cooking time: 25 minutes – Rising time: 1 hour 30 minutes 4 Servings Method Mix the two types of flour together on a clean work surface and make a well in the center. then add the salt. and the tomato mixture. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume. pepper and oil. toss the tomatoes in a bowl with the salt.

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Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. for the topping 1 16-oz. Difficulty 52 . Rub the dough with a little oil. Just before the pizza is ready. spread the peeled tomatoes evenly over it. Knead the dough until smooth and elastic. Dissolve the yeast in the water and pour the yeast mixture into the well. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. When the dough has risen. can peeled tomatoes. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. becoming light and fragrant. crumbled. top with the ham (also at room temperature). (12 g) salt Grease a 12-inch round pizza pan with oil. crushed by hand 14 oz. sliced 10 olives 6 slices ham If you used 1 tablespoon of yeast. thinly sliced 10 artichoke hearts in oil 6 button mushrooms. or 1 1/4 tsp. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. sliced mushrooms and olives (all at room temperature) on top. on the other hand. Let the pizza rise for another 40 minutes and then bake it in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbly and the crust is golden. (20 ml) extra-virgin olive oil 2 tsp. then add the oil and the salt. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp.Four Seasons Pizza pizza quattro stagioni Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. cover with plastic wrap. and let it rest for about 10 minutes. If. you used 1 1/4 teaspoons of yeast. The dough will rise perfectly well in the refrigerator. let the dough rise in a warm room for about 40 minutes. (400 g) mozzarella cheese. for 2 hours rising time. (10 g) fresh yeast. artichoke hearts. Arrange the mozzarella.

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Artichoke Pizza pizza ai carciofi Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. then add the oil and the salt. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Difficulty 54 . Dissolve the yeast in the water and pour the yeast mixture into the well. (10 g) fresh yeast. (12 g) salt Grease a 12-inch round pizza pan with oil. (20 ml) extra-virgin olive oil 2 tsp. and let it rest for about 10 minutes. The dough will rise perfectly well in the refrigerator. can peeled tomatoes. crushed by hand 14 oz. for the topping 1 16-oz. let the dough rise in a warm room for about 40 minutes. Rub the dough with a little oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. When the dough has risen. for 2 hours rising time. Knead the dough until smooth and elastic. you used 1 1/4 teaspoons of yeast. crumbled. becoming light and fragrant. (400 g) mozzarella cheese. spread the peeled tomatoes over it. on the other hand. thinly sliced 15 artichoke hearts in oil If you used 1 tablespoon of yeast. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbly and the crust is golden. Arrange the mozzarella and the artichoke hearts (at room temperature) on top. cover with plastic wrap. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. or 1 1/4 tsp. If.

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(4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. sliced 7 slices ham If you used 1 tablespoon of yeast. A couple of minutes before the pizza is done. crumbled. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. or 1 1/4 tsp. If. you used 1 1/4 teaspoons of yeast. thinly sliced 10 button mushrooms. top with the ham (also at room temperature). then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. When the dough has risen. (20 ml) extra-virgin olive oil 2 tsp. and let it rest for about 10 minutes. (12 g) salt Grease a 12-inch round pizza pan with oil. let the dough rise in a warm room for about 40 minutes. Arrange the mozzarella and the mushrooms (at room temperature) on top. for the topping 1 16-oz. (400 g) mozzarella cheese. then add the oil and the salt. Knead the dough until smooth and elastic. crushed by hand 14 oz.Ham and Mushroom Pizza pizza al prosciutto cotto e funghi Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. (10 g) fresh yeast. The dough will rise perfectly well in the refrigerator. cover with plastic wrap. Dissolve the yeast in the water and pour the yeast mixture into the well. can peeled tomatoes. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. for 2 hours rising time. Let the pizza rise for another 40 minutes and bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbling and the crust is golden. becoming light and fragrant. on the other hand. Difficulty 56 . Rub the dough with a little oil. spread the peeled tomatoes over it.

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then add the oil and the salt. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. Arrange the mozzarella and the vegetables (at room temperature) on top. cover with plastic wrap. for the topping 1 16-oz. or yellow pepper 1 zucchini 6 slices eggplant Grease a 12-inch round pizza pan with oil. remove them from the heat and set them aside to cool. Knead the dough until smooth and elastic. Rub the dough with a little oil. and eggplant. on the other hand. green. Difficulty 58 . When the dough has risen. or 1 1/4 tsp. and let it rest for about 10 minutes. for 2 hours rising time. If you used 1 tablespoon of yeast. (10 g) fresh yeast. and cook them under the broiler. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) water 1 1/2 tbsp. (20 ml) extra-virgin olive oil 2 tsp. can peeled tomatoes 14 oz. you used 1 1/4 teaspoons of yeast. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. becoming light and fragrant.Vegetable Pizza pizza all’ortolana Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Wash and slice the peppers. crumbled. let the dough rise in a warm room for about 40 minutes. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. (12 g) salt Put the flour onto a clean work surface and make a well in the center. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. If. (400 g) mozzarella cheese. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the cheese is bubbling and the crust is golden. The dough will rise perfectly well in the refrigerator. spread the peeled tomatoes over it. zucchini. thinly sliced 1 red. Dissolve the yeast in the water and pour the yeast mixture into the well.

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for the topping 1 16-oz. can peeled tomatoes. and let it rest for about 10 minutes. thinly sliced If you used 1 tablespoon of yeast. you used 1 1/4 teaspoons of yeast. (20 ml) extra-virgin olive oil 2 tsp.Marinara Pizza pizza alla marinara Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. Rub the dough with a little oil. (10 g) fresh yeast. spread the peeled tomatoes over it. becoming light and fragrant. Difficulty 60 . crumbled. on the other hand. then add the oil and the salt. let the dough rise in a warm room for about 40 minutes. for 2 hours rising time. As soon as it comes out of the oven. (12 g) salt Grease a 12-inch round pizza pan with oil. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. The dough will rise perfectly well in the refrigerator. Dissolve the yeast in the water and pour the yeast mixture into the well. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. cover with plastic wrap. Knead the dough until smooth and elastic. or 1 1/4 tsp. crushed by hand 3 cloves garlic. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. When the dough has risen. If. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for about 20 minutes. sprinkle the pizza with the garlic slices.

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for 2 hours rising time. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden. Dissolve the yeast in the water and pour the yeast mixture into the well. Knead the dough until smooth and elastic. and then arrange the sliced mozzarella.Pizza with Zucchini Flowers and Anchovies pizza con fiori di zucca e alici Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. for the topping 1 16-oz. all at room temperature. (400 g) mozzarella cheese 10 very fresh zucchini flowers with the stamen removed 10 anchovies in oil. (12 g) salt Grease a 12-inch round pizza pan with oil. you used 1 1/4 teaspoons of yeast. and the anchovies. becoming light and fragrant. Rub the dough with a little oil. let the dough rise in a warm room for about 40 minutes. When the dough has risen. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) extra-virgin olive oil 2 tsp. (10 g) fresh yeast. or 1 1/4 tsp. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. on the other hand. Difficulty 62 . If. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. crumbled. then add the oil and the salt. spread the peeled tomatoes over it. can peeled tomatoes 14 oz. cover with plastic wrap. drained If you used 1 tablespoon of yeast. The dough will rise perfectly well in the refrigerator. and let it rest for about 10 minutes. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. the zucchini flowers. on top.

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you used 1 1/4 teaspoons of yeast. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden. Difficulty 64 . and the basil (all at room temperature). When it comes out of the oven. (300 g) buffalo mozzarella. becoming light and fragrant. the tomatoes. for the topping 10 1/2 oz. (12 g) salt Grease a 12-inch round pizza pan with oil. garnish it with the mozzarella. Rub the dough with a little oil. Knead the dough until smooth and elastic. (10 g) fresh yeast. The dough will rise perfectly well in the refrigerator. (20 ml) extra-virgin olive oil 2 tsp. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. and let it rest for about 10 minutes. sliced and very well drained 10 cherry tomatoes. for 2 hours rising time. cover with plastic wrap. or 1 1/4 tsp. If. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Dissolve the yeast in the water and pour the yeast mixture into the well. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. on the other hand. let the dough rise in a warm room for about 40 minutes.Pizza with Buffalo Mozzarella and Cherry Tomatoes pizza con mozzarella di bufala e pomodorini Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. crumbled. chopped 1/2 bunch fresh basil If you used 1 tablespoon of yeast. then add the oil and the salt. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours.

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Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. Knead the dough until smooth and elastic. Dissolve the yeast in the water. (300 g) yellow potatoes. Sprinkle with the chopped rosemary. and pour the yeast mixture into the well. (18 g) salt for the topping 4 1/4 oz. Bake in the oven at 480°F (250°C) for about 8 minutes. (375 ml) lukewarm water 1 tbsp. then add the salt dissolved in a little water. (5 g) fresh yeast. covered with lightly oiled plastic wrap in a warm room. Difficulty 66 . Sprinkle the work surface with plenty of flour and flatten the dough balls with your hands. Spread the slices of bacon and the potatoes on the dough rounds. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. peeled and sliced 2 springs rosemary. until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature). Add a pinch of salt and a dash of olive oil. Grease a 12-inch round pizza pan with oil. (150 g) sliced and crispy bacon 10 1/2 oz. Let the dough portions rise again. chopped salt extra-virgin olive oil Divide the dough into four portions and roll them into balls. for the dough 5 1/8 cups (650 g) soft wheat flour or pizza flour 1 1/2 tsp.pizza with bacon and potatoes pizza con pancetta e patate Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). crumbled 1 1/2 cups plus 1 tsp.

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and Scamorza (all at room temperature) on top. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. becoming light and fragrant. cover with plastic wrap. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. spread the peeled tomatoes over it. (10 g) fresh yeast. you used 1 1/4 teaspoons of yeast. Knead the dough until smooth and elastic. Difficulty 68 . (20 ml) extra-virgin olive oil 2 tsp. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. sliced thin 10 slices speck. then add the oil and the salt.Pizza with Speck and Smoked Scamorza Cheese pizza con speck e scamorza affumicata Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. (400 g) mozzarella cheese. crumbled. If. Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for about 20 minutes. on the other hand. sliced If you used 1 tablespoon of yeast. and let it rest for about 10 minutes. let the dough rise in a warm room for about 40 minutes. the speck. for the topping 1 16-oz. then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. for 2 hours rising time. Rub the dough with a little oil. or 1 1/4 tsp. Arrange the mozzarella. When the dough has risen. Dissolve the yeast in the water and pour the yeast mixture into the well. for the dough 4 cups (500 g) soft wheat flour or pizza flour 1 tbsp. can peeled tomatoes 14 oz. The dough will rise perfectly well in the refrigerator. sliced 6 slices smoked Scamorza cheese. (12 g) salt Grease a 12-inch round pizza pan with oil.

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Pizza margherita
pizza margherita
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours

Method

4 Servings

Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture into
the flour until a loose dough starts to form, then add the oil and
the salt. Knead the dough until smooth and elastic. Rub the dough
with a little oil, cover with plastic wrap, and let it rest for about
10 minutes.

for the dough

4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt

Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.

for the topping

1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, thinly
sliced
1/2 bunch fresh basil

If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1
1/4 teaspoons of yeast, then cover the dough with lightly oiled
plastic wrap and refrigerate for at least 5 hours. The dough will
rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes and the
finely sliced mozzarella (strictly at room temperature) on top; let
it rise for another 40 minutes. Bake in the oven at 425°F (220°C)
for about 20 minutes. As soon as the pizza comes out of the oven,
top with the basil.

Che f ’ s t ip
For best results, make sure not to “stress” or tear the dough when
you spread it on the baking pan.

Difficulty
70

Gluten-free Whole-Wheat Pizza
pizza integrale senza glutine
Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast and sugar in the water and pour the
mixture into the well. Gradually start incorporating the yeast
mixture into the flour until a loose dough starts to form, then
add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and
let it rest for about 10 minutes then transfer it carefully to an
oven dish greased with a little oil. Use your fingertips to spread
the dough so that it covers the bottom of the pan. Let it rise for
about 30 minutes.

for the dough

4 1/8 cups (500 g) gluten-free whole
wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast,
crumbled
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
1/2 tsp. (1 1/2 g) sugar
2 tsp. (12 g) salt
for the topping

After the dough has risen, spread the tomatoes over it, and top
with the mozzarella at room temperature. Let the dough rise for
another 30 minutes and then bake in the oven at 350°F (180°C)
for 20 minutes or until the crust is golden. As soon as the pizza
comes out of the oven, top it with the basil leaves.

1 8-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, diced
1/2 bunch fresh basil

Difficulty
72

(20 g) fresh yeast. As soon as the pizza comes out of the oven. Difficulty 74 . Let it rise for another 30 minutes and then bake in the oven at 350°F (180°C) for about 20 minutes. season it with the fresh basil leaves that you will have previously washed and dried. then add the oil and the salt. (12 g) salt Grease a 12-inch round pizza pan greased with a little oil. (400 g) mozzarella cheese 1 16-oz. Dissolve the yeast and sugar in the water and pour the mixture into the well. Use your fingertips. which have been kept to one side at room temperature. for the dough 4 cups (500 g) gluten-free flour mix 1 2/3 tbsp. to spread the dough to cover the bottom of the pan. Cover the dough with a sheet of plastic wrap and let it rest for 10 minutes. as if you were playing the piano. crumbled 1/2 tsp.Gluten-free Pizza Margherita pizza margherita senza glutine Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 4 Servings Method Put the flour onto a clean work surface and make a well in the center. can peeled tomatoes. crushed by hand 1/2 bunch fresh basil Garnish the dough with the peeled tomatoes and the diced mozzarella cheese. (1 1/2 g) sugar 1 cup (250 ml) lukewarm water 1 1/2 tbsp. (20 ml) extra-virgin olive oil 2 tsp. for the topping 14 oz. Knead the dough until smooth and elastic. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Let it rise for about 30 minutes.

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it has a thin layer of sliced raw onion on the surface. called fugassa. millet. Another famous Ligurian focaccia is the one made in Recco. and the Greeks with barley. like that of bread. more than any other. it was offered to the gods.chapter two The exact history of focaccia. remains a bit of a mystery. or fragrant fennel seeds. But whereas bread is a necessity. it was served at wedding banquets. of which there are records dating back to the 12th century. chopped green or black olives or crumbled sage leaves are added to the dough mixture. nonleavened bread dough sandwich with soft cheese such as Crescenza. Until the mid-20th cen- . It is a very thin. seasoned with fat. Focaccia in Italian gastronomic culture Liguria is the Italian region that. cooked over a fire. Indeed. crispy on the surface but soft inside and seasoned with Ligurian extra-virgin olive oil. focaccia is a treat. but it is also nice to eat the day after with morning coffee. and during the Renaissance. Genoese focaccia. has made focaccia a renowned typical product. or rye flour. a sprinkling of ground pepper and rosemary. the Carthaginians. It should be served hot as soon as it comes out of the oven. In some places. the name focaccia derives from the Latin word focus. is at most 3/4 inch (2 cm) thick. It was no more than bread. An ancestor of focaccia was made by the Phoenicians. which means hearth or fire pan. In other places. at the time of the Third Crusade to the Holy Land. In ancient Rome.

even topped with onions or with olives and Robiola cheese. traditionally eaten at Sunday picnics. Novi focaccia is a Piedmontese specialty. . It can be seasoned in an infinite number of ways: with Genoese pesto sauce. Alternatively. Focaccia made with polenta or chickpea flour is delicious. Even in southern Italy. while the potatoes in the dough render it soft and give it a special taste. but today one can find it in any bakery in the Recco area. focaccia can also lend itself to sweet preparations and is a great idea for brunch. Be creative! Focaccia can also be made with cereals other than wheat. for example. and green beans. with chopped herbs in the dough. You can even use buckwheat flour. you can add wine or beer to the focaccia dough. made in a nonindustrial manner in the bakeries of Novi Ligure and Ovada. There are focaccias to suit all tastes. It looks like Genoese focaccia but differs from it in that it is thinner (at most 1/2 inch or 1 cm thick) and is seasoned with less extra-virgin olive oil. Of course. or spelt. corn. which is not a “true” grass but which is used traditionally in Trentino and Lombardy for making bread. Khorasan wheat. it was eaten only on special occasions. The topping of cherry tomatoes and oregano make this rustic focaccia similar to a pizza. a tradition has developed to season focaccia in different ways.Focaccia & Other Flatbreads tury. The best known is the focaccia from Apulia. potatoes.

Bake in the oven at 390°F (200°C) for 25 minutes. stretching it gently with your fingertips. (35 ml) extra-virgin olive oil 1 1/2 tsp. Difficulty 78 . Lastly. plus 1 tsp. crumbled 1 cup (250 ml) lukewarm water 1 tbsp. for the genoese brine To make the brine. about 1 hour. cool it in ice water. (10 g) salt Put the flour onto a clean work surface and make a well in the center. and then dry it. add the salt and knead the dough until soft. and gradually start incorporating them into the flour a little at a time. Add the basil and the oil. Sprinkle the focaccia with the brine and let rise until it has doubled in volume. smooth. Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes. Pour the yeast mixture and malt into the well. Dissolve the yeast in the water. or until golden brown. Prod the surface of the dough with your fingers. 1/2 cup (100 ml) water 3 tbsp. and coarse salt in a bowl. Chop or blend it finely. (12 g) fresh yeast.Basil Focaccia focaccia al basilico Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours 4 Servings Method for the focaccia Blanch the basil in boiling water for 10 seconds. (8 g) malt or 1 tsp. combine the water. (8 g) honey 2 tbsp. (50 ml) extra-virgin olive oil 2 1/2 tsp. Stir to make an emulsion and then let it rest. forming small dimples where the seasoning will collect. plus 1 tsp. 1 bunch fresh basil 4 cups (500 g) all-purpose flour 1 tbsp. and elastic. olive oil. (14 g) coarse salt Transfer the dough to a lightly oiled 12-inch baking pan.

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for the focaccia 4 cups (500 g) all-purpose flour 2/3 cup (150 ml) full-bodied red wine 1 1/4 tbsp. (7 g) coarse salt To make the brine. and coarse salt in a bowl.Red Wine Focaccia focaccia al vino Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. (20 ml) extra-virgin olive oil 1 1/2 tsp. and prod the dough with your fingers to form small dimples where the seasoning will collect. plus 2 tsp. Stir to make an emulsion and then let it rest. about 90 minutes. Let rise in a warm place until it has doubled in volume. (50 ml) water 1 tbsp. Sprinkle the focaccia with the brine. olive oil. plus 2 tsp. spread the dough out to cover the base of the pan. add the salt and knead the dough until soft. Dissolve the yeast in the water. Let the dough rest for about 10 minutes. Difficulty 80 . Bake in the oven at 390°F (200°C) for 20 minutes. and gradually start incorporating them into the flour a little at a time. crumbled 2/3 cup (150 ml) lukewarm water 1 tbsp. Pour the yeast mixture and oil into the well. or until golden brown. Form a ball with the dough and let it rise on a work surface until doubled in size. smooth. combine the water. Add the wine to the well. about 40 minutes. (15 g) fresh yeast. Lastly. smearing it over the surface with your hands. and elastic. Let it rest for another 10 minutes and using your fingertips. (10 g) salt Grease a baking pan with oil. (25 ml) extra-virgin olive oil 1 1/4 tsp. plus 1 tsp. for the genoese brine 3 tbsp. Roll out the dough to a thickness of about 1/3 inch (1 cm) and place it the pan.

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plus more as needed 1 tbsp. for the genoese brine 1/2 cup (100 ml) water 3 tbsp.Sage Focaccia focaccia alla salvia Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. add the salt and knead the dough until soft. smooth. Sprinkle the focaccia with the brine and let rise until it has doubled in volume. forming small dimples where the seasoning will collect. or 1 1/4 tsp. Dissolve the yeast in the water. To make the brine. crumbled. for 2 hours rising time. olive oil. plus 1 tsp. and elastic. or until golden brown. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour. about 1 hour. and gradually start incorporating them into the flour a little at a time. combine the water. Pour the yeast mixture and malt into the well. (20 ml) extra-virgin olive oil 2 tsp. Add the sage and oil. Stir to make an emulsion and then let it rest. stretching it gently with your fingertips. (4 g) for 7 hours rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Lastly. Difficulty 82 . (50 ml) extra-virgin olive oil 2 1/4 tsp. (10 g) fresh yeast. (14 g) coarse salt Bake in the oven at 390°F (200°C) for about 25 minutes. Transfer the dough to a lightly oiled baking pan. (12 g) salt Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place for about 30 minutes. and coarse salt in a bowl. Prod the surface of the dough with your fingers.

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(10 g) fresh yeast. (45 ml) extra-virgin olive oil 2 tsp. (40 ml) extra-virgin olive oil 1 1/2 tsp. sauté the onions in a little olive oil until softened. smooth. and spread them over the focaccia. Prod the surface of the dough with your fingers. thinly sliced In a large skillet. forming small dimples where the seasoning will collect. and elastic. Pour the yeast mixture into the well. about 1 hour. and add the sugar. for the focaccia 4 cups (500 g) all-purpose flour 2 1/2 tsp. (270 ml) lukewarm water 2 tbsp. crumbled 1 cup plus 2 tbsp. stretching it gently with your fingertips. Dissolve the yeast in the water. Remove the pan from the heat. and gradually start incorporating it into the flour a little at a time. To make the brine. and coarse salt in a bowl. Bake in the oven at 390°F (200°C) for 20 minutes. olive oil. (10 g) sugar 2 1/2 tsp. (350 g) onions. (10 g) salt Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes. combine the water. Difficulty 84 . add the salt. for the genoese brine 1 2/3 tbsp. Add the oil and lastly. Stir to make an emulsion and then let it rest. Sprinkle the focaccia with the brine and let rise until it has doubled in volume. make a well in the center. for the topping 12 oz.Onion Focaccia focaccia alle cipolle Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 1/2 hours Method 4 Servings Put the flour onto a clean work surface. plus 2 tsp. (25 ml) water 3 tbsp. (7 g) coarse salt Transfer the dough to a lightly oiled baking pan. Knead the dough until soft. or until golden brown.

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on the other hand. The dough will rise perfectly well in the refrigerator. for the genoese brine 1/3 cup (75 g) water 1/3 cup (75 g) extra-virgin olive oil few sprigs of rosemary Combine the two types of flour on a clean work surface and make a well in the center. cover the dough in the pan with a sheet of lightly greased plastic wrap and refrigerate for at least 5 hours. (4 g) for 7 hour rising time 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. Bake at 390°F (200°C) for 20 minutes. use your fingers to create small dimples very gently across the surface. for the focaccia 2 1/2 cups (300 g) all-purpose flour 1 2/3 cups (200 g) whole-wheat flour 2 1/2 tsp. the salt. to stretch the dough to fill the pan. let the dough rise in a warm place for about 40 minutes. If. If the focaccia was left to rise outside the refrigerator. If. let it stand for 30 minutes at room temperature before seasoning and baking it. Use your fingertips. becoming light and fragrant. on the other hand. for 2 hour rising time. or 1 tsp. the focaccia was left to rise in the fridge. olive oil. Cover the dough with a sheet of lightly oiled plastic wrap and let rise for about 10 minutes. prepare the brine by placing the water. and gradually start incorporating it into the flour a little at a time. or until golden brown. Knead the dough until soft. add the oil and lastly. Dissolve the yeast in the water. When the dough begins to take shape.Whole-Wheat Focaccia focaccia con farina integrale Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes-6 hours 4 Servings Method At least 1 hour before preparing the focaccia. drizzle it again with the remaining brine and sprinkle with a handful of black or coarse salt. sprinkle it with two-thirds of the brine. (20 g) extra-virgin olive oil 2 tsp. Stir well to create an emulsion and then let it rest. and let it rise again for about 20 minutes. If you used 2 1/2 teaspoons of yeast. smooth. Once the focaccia is removed from the oven. and elastic. Difficulty 86 . (12 g) salt black or coarse salt to taste Transfer it gently to a lightly oiled baking pan. you used 1 teaspoon of yeast. Pour the yeast mixture into the well. crumbled. and sprigs of rosemary in a bowl. (10 g) fresh yeast. as if you were playing the piano.

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and elastic. forming small dimples where the seasoning will collect. (10 g) honey 2 tbsp. stretching it gently with your fingertips. smooth. Spread it on half of the focaccia. 1/2 cup (100 ml) water 3 tbsp. Sprinkle the focaccia with the brine and let rise until doubled in volume. (10 g) salt Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes. and gradually start incorporating them into the flour a little at a time. Soften the Robiola cheese by stirring it together with oil. (40 ml) extra-virgin olive oil 1 1/2 tsp. Difficulty 88 . (50 ml) extra-virgin olive oil 2 1/4 tsp. or until golden brown. Knead the dough until soft. plus 1 tsp. the salt. 1/2 cup (100 g) pitted olives for the filling 1 1/4 cups (300 g) fresh Robiola cheese When the focaccia has cooled. To make the brine. and coarse salt in a bowl.Focaccia with Olives and Robiola Cheese focaccia alle olive con robiola Preparation time: 25 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours Method 4 Servings Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Stir to make an emulsion and then let it rest. Prod the surface of the dough with your fingers. Place the other half on top and cut into slices. plus 2 tsp. (270 ml) lukewarm water 1 tbsp. (10 g) malt or 2 tsp. cut it into two equal portions using a serrated knife. Pour the yeast mixture and malt into the well. crumbled 1 cup plus 2 tbsp. olive oil. about 1 hour. (10 g) fresh yeast. for the genoese brine Transfer the dough to a lightly oiled baking pan. combine the water. (14 g) coarse salt for the garnish Scatter the olives on the focaccia and bake in the oven at 390°F (200°C) for 25 minutes. Add the oil and lastly. for the focaccia 4 cups (500 g) all-purpose flour 2 1/2 tsp.

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smooth. and make a well in the center. (50 ml) extra-virgin olive oil 2 tsp. add the sugar. Prod the surface of the dough to leave dimples where the seasoning will collect. Lastly. Bake in the oven at 480°F (250°C) for 20 minutes. Add the mashed potatoes and oil. (150 g) potatoes 3 cups (350 g) all-purpose flour 1 tsp. and then mash them. put the rest in a saucepan and cover with cold water. and coarse salt in a bowl. Let the dough rest for about 10 minutes. Thinly slice the remaining potato and arrange the slices over the focaccia. Let it rise in a warm place until doubled in volume. olive oil. (12 g) salt Put the flour onto a clean work surface. about 15 minutes. plus 1 tsp. crumbled 1 cup (250 ml) lukewarm water 3 tbsp. Roll out the dough to a thickness of 3/4 inch (2 cm) and transfer it to a round baking pan greased with oil. or until the potato is cooked and the focaccia is brown and slightly crispy. and gradually start incorporating it into the flour a little at a time. Dissolve the yeast in the water. Sprinkle the focaccia with the brine. combine the water. and 1 tsp. for the genoese brine 1/2 cup (50 ml) water 3 tbsp. Stir to make an emulsion and then let it rest. for the focaccia 4 1/4 oz. Difficulty 90 . (25 ml) extra-virgin olive oil 2 tsp. (7 g) coarse salt To make the brine. (15 g) fresh yeast. Bring to a boil and cook until tender. Pour the yeast mixture into the well. then spread out the dough using your fingers to cover the base of the pan. Covered with oiled plastic. and elastic.Potato Focaccia focaccia con le patate Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours 4 Servings Method Reserving one potato. Drain the potatoes. Form it into a ball and let it rise on a work surface for 40 minutes. let cool slightly. (4 g) sugar 1 1/4 tbsp. add the salt and knead the dough until soft. about 90 minutes. Let it rest for another 10 minutes.

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smooth. add the sugar. (7 g) coarse salt Roll out the dough to a thickness of 1/3 inch (1 cm) and transfer it to a round baking pan greased with oil. and prod the dough with your fingers to form small dimples where the seasoning will collect. Form a ball with the dough and let it rise on a work surface for 40 minutes. Stir to make an emulsion and then let it rest. (25 ml) extra-virgin olive oil 2 tsp. To make the brine. olive oil. about 90 minutes. and make a well in the center. (50 ml) extra-virgin olive oil 2 tsp. Bake in the oven at 425°F (250°C) for 20 minutes. or until golden brown. (150 g) cooked polenta 3 tbsp. crumbled 1 cup (250 ml) lukewarm water 5 1/3 oz. (12 g) salt Let the dough rest for about 10 minutes. and elastic. Let it rise in a warm place until doubled in volume. add the salt and knead the dough until soft. combine the water. and coarse salt in a bowl. (4 g) sugar 1 1/4 tbsp.Polenta Focaccia focaccia di polenta Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours 4 Servings Method Put the flour onto a clean work surface. Dissolve the yeast in the water. Covering with oiled plastic and in a warm room. Pour the yeast into the well. Let it rest for another 10 minutes and then spread out the dough using your fingers to cover the base of the pan. plus 1 tsp. Lastly. smearing it over the surface with your hands. Difficulty 92 . plus 1 tsp. (15 g) fresh yeast. for the focaccia 3 cups (350 g) all-purpose flour 1 tsp. for the genoese brine 1/2 cup (50 ml) water 3 tbsp. Sprinkle the focaccia with the brine. and gradually start incorporating it into the flour a little at a time. Coarsely crumble the polenta with your hands and add it to the flour together with the oil.

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(10 g) malt or 1 1/2 tsp. for the focaccia 4 cups (500 g) all-purpose flour 2 1/2 tsp.Focaccia from Genoa focaccia genovese Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. 1/2 cup (100 ml) water 3 1/2 tbsp. Knead the dough until soft. (10 g) honey 2 tbsp. crumbled 2 tbsp. or 1/8 cup (270 ml) lukewarm water 1 tbsp. forming small dimples where the seasoning will collect. stretching it gently with your fingertips. olive oil. combine the water. Difficulty 94 . Stir to make an emulsion and then let it rest. and elastic. Pour the yeast mixture and malt into the well. Sprinkle the focaccia with the brine and let it rise until doubled in volume. (10 g) salt Cover the dough with a sheet of lightly oiled plastic wrap and let the dough rise in a warm place for about 30 minutes. (10 g) fresh yeast. about 1 hour. add the salt. or until golden brown. and gradually start incorporating them into the flour a little at a time. Prod the surface of the dough with your fingers. To make the brine. Dissolve the yeast in the water. smooth. Stir in the oil and lastly. (50 ml) extra-virgin olive oil 3/4 tbsp. plus 2 tsp. (14 g) coarse salt Bake in the oven at 390°F (200°C) for 25 minutes. and coarse salt in a bowl. (40 ml) extra-virgin olive oil 1 1/2 tsp. for the genoese brine Transfer the dough to a lightly oiled baking pan.

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stretching it gently with your fingertips until 1/2 inch (1 cm) thick. (5 g) malt or 3/4 tsp. and coarse salt in a bowl. (5 g) honey 1 tbsp. about 30 minutes. plus 2 tsp. and gradually start incorporating them into the flour a little at a time. Brush the surface of the freshly baked focaccia with olive oil.Focaccia from Novi Ligure focaccia novese o di novi ligure Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 1/2 hours 4 Servings Method Put the flour onto a clean work surface and make a well in the center. Pour the yeast mixture and malt into the well. (25 ml) extra-virgin olive oil 1 1/2 tsp. olive oil. To make the brine. Dissolve the yeast in the water. plus 2 tsp. (20 g) softened lard or vegetable shortening 1 tbsp. Stir in the lard and the oil and lastly. (50 ml) extra-virgin olive oil 2 tsp. and elastic. add the salt. (14 g) coarse salt Bake at 450°F (230°C) for 20 minutes. combine the water. (275 ml) lukewarm water 1 1/2 tsp. for the focaccia 4 cups (500 g) all-purpose flour 1 tbsp. smooth. forming small dimples where the seasoning will collect. Transfer the dough to a lightly oiled baking pan. Sprinkle the focaccia with the brine and let it rise until doubled in volume. or until golden brown. Prod the surface of the dough with your fingers. (10 g) salt Cover the dough with a sheet of lightly oiled plastic wrap and let the dough rise in a warm place for about 1 hour. plus 2 tsp. Stir to make an emulsion and then let it rest. Difficulty 96 . for the genoese brine 1/2 cup (100 ml) water 3 tbsp. plus 2 tsp. crumbled 1 cup plus 1 tbsp. Knead the dough until soft. (12 g) fresh yeast.

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mashed potatoes. Drain the potatoes. Once the first rising is done. and the remaining water. Divide the dough into 8-ounce (250-g) portions and form each piece into a ball. Pour the yeast mixture into the well. little by little. and gradually start incorporating it into the flour a little at a time. plus 1 tsp. for the topping 7 oz. let cool slightly. Bring to a boil and cook until tender. (80 g) potatoes 4 cups (500 g) all-purpose flour 1 cup (170 g) semolina flour 1 tbsp. and elastic. Knead the dough until soft. crumbled 1 2/3 cups (400 ml) lukewarm water 2 1/2 tsp. (65 ml) extra-virgin olive oil Combine the two types of flours on a clean work surface and make a well in the center.8 oz. (15 g) salt 4 tbsp. Top each with the tomatoes. flip the dough pieces over and spread each with your fingertips to cover the bottom of the pan. plus 1 tsp. for the focaccia 2. about 30 minutes. a little olive oil. halved coarse salt olive oil dried oregano Place each ball of dough in a well-oiled 8-inch round baking pan and let rise in a warm place for about 3 hours.Focaccia from Apulia focaccia pugliese Preparation time: 20 minutes – Cooking time: 25 minutes – Rising time: 3 1/2 hours 4 Servings Method Put the potatoes in a saucepan and cover with cold water. Dissolve the yeast in 1 cup (240 ml) of the water. (15 g) fresh yeast. a pinch of salt. and then mash them. Bake in the oven at 430°F (220°C) for 25 minutes. about 15 minutes. oil. Difficulty 98 . smooth. and oregano. (200 g) cherry tomatoes. Add the salt. or until golden brown. Let them rise again until doubled in volume.

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egg. and sauté for 5 minutes or until the mushrooms are softened. lard. and elastic. (300 g) porcini mushrooms. Remove from the heat and let cool. Add the milk. smooth. or until golden brown and the cheese has melted. Gradually start incorporating the mixture into the flour a little at a time. diced Divide the dough into pieces about 5 ounces (150 grams) each. such as Stracchino or crescenza. (120 g) soft cheese. (4 g) parsley. plus 1 tsp. for the dough 4 cups (500 g) all-purpose flour or Italian “00” flour 3/4 cup plus 2 tbsp. Fold the disks into a half-moon shape and seal the edges with your fingers or press down with the prongs of a fork. In the meantime. Continue kneading the dough until soft.5cm) cubes 1 clove garlic. Heat the oil in a medium skillet. Cook each crescione on a greased griddle or in a nonstick pan over high heat for 4 minutes on each side. (200 ml) milk 1 large egg 3 tsp. Add the mushrooms and garlic and sauté briefly. finely chopped 1 tbsp. then roll them out into disks of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. cleaned and diced into 1-inch (2. Put some of the cooked mushrooms in the center of each disk together with some of the cheese. for the filling 1 tbsp.Crescione with Porcini Mushrooms and Cheese crescione con porcini e formaggio Preparation time: 30 minutes – Cooking time: 8 minutes – Resting time: 1 hour 4 Servings Method Put the flour onto a clean work surface and make a well in the center. add salt and pepper to taste. (20 ml) extra-virgin olive oil 10 1/2 oz. Shape them into balls. (15 g) baking powder 2 2/3 oz. Stir in the parsley. and salt to the well and mix to blend. and then begin to knead. (10 g) salt Cover the dough with a kitchen towel and let rest for at least 1 hour. Difficulty 100 . baking powder. make the filling. (75 g) softened lard or vegetable shortening 1 1/2 tsp. finely chopped Salt and pepper to taste 4 1/4 oz.

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Divide the dough into pieces of approximately 3 1/2 ounces (100 g) each. Difficulty 102 .Carasau Bread (Sardinian Flatbread) pane carasau Preparation time: 30 minutes – Cooking time: 2 minutes – Resting time: 3 1/2 hours 4 Servings Method 3 cups (350 g) semolina flour. Roll the dough with a rolling pin to a thickness of about 1/16 inch (1 1/2 mm). placing lightly floured cloth napkins between them. Place these cooked rounds in the oven again for another minute or so to be cooked a second time like biscuits. and let rest for about 3 hours. and shape them into balls. Cover with a sheet of plastic wrap and let rest in a warm room for at least 30 minutes. about 45 to 60 seconds. plus extra as needed 3/4 cup (175 ml) water Combine the flour with the water to create a rather dense dough. Stack the dough rounds. Separate and bake the rounds in the oven at 550°F (290°C) directly on the rack and remove as soon as they inflate like balloons. making them dry and crunchy. Cut the inflated rounds open along the circumference with a sharp knife to obtain two separate rounds. a process called carasare in the Sardinian language.

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plus 1 tsp. Add the water. crispier result. Difficulty 104 . Although the traditional recipe for piadina calls for lard. baking powder. a few bubbles will form on the surface. Knead the dough until smooth and elastic. Cover the dough with a kitchen towel and let rest for at least 1 hour. and salt. As the piadina cooks.Piadina (FlatBread) with Extra-Virgin Olive Oil piadina all’olio extravergine d’oliva Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour 4 Servings Method 4 cups (500 g) all-purpose flour 1/2 cup (125 ml) lukewarm water 1 tbsp. prick them with a fork. Shape them into balls. then roll them out into disks of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Did y o u kn o w t h a t ... using extra-virgin olive oil instead yields a lighter. (15 g) baking powder 3 tbsp. (50 ml) extra-virgin olive oil 1 1/2 tsp. oil. Cook the disks on both sides on a greased griddle or in a nonstick pan over high heat until golden brown. (10 g) salt Put the flour on a clean work surface and make a well in the center. and gradually start incorporating them into the flour a little at a time. Divide the dough into pieces about 5 ounces(150 grams) each.

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(5 g) sugar bunch of aromatic herbs (sage. crumbled 1 cup (250 ml) lukewarm milk 1 tbsp. rosemary. Bake in the oven at 360°F (180°C) for 12 minutes. as needed Mix the flour with the malt or sugar and the chopped fresh herbs. Difficulty 106 . the salt. Add the yeast and begin to knead. Add the oil and lastly. and prick with a fork to prevent bubbles from forming during cooking. soften it with a little warm water. adding the milk a little at a time. plus 2 tsp.Herb Flatbread schiacciatina alle erbe Preparation time: 20 minutes – Cooking time: 12 minutes – Rising time: 1 hour 4 Servings Method 4 cups (500 g) all-purpose flour 2/3 tsp. (7 g) salt warm water. If it is too hard. then knead the dough until smooth and blended. (5 g) malt or 1 1/4 tsp. (8 g) fresh yeast. place them on a greased baking sheet. Cover the dough with a sheet of plastic wrap and let it rest in a warm place for 1 hour. finely chopped 2 tsp. thyme). or until golden and crispy. Roll out the dough with a rolling pin to a thickness of 1/12 inch (2 mm). Cut it into pieces in the shapes of your choice. (25 ml) extra-virgin olive oil 1 tsp.

Classic Piadina
piadina classica
Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Method

4 cups (500 g) soft wheat flour
3 tsp. (15 g) baking powder
2 2/3 oz. (75 g) lard, softened
1 1/2 tsp. (10 g) salt
1 egg
7/8 cup (200 ml) milk

Sift the flour with the baking powder onto a clean work surface
and make a well in the center. Cut the soft lard into small pieces
and scatter it over the flour with the salt. Pour the egg and the
milk into the well. Gradually incorporate the ingredients until a
loose dough forms; continue kneading until the dough is smooth
and elastic. Let the dough rest for at least an hour.
Divide the dough into small loaves of about 5 ounces (150 g) each
and, using a rolling pin, roll them out into disks of the desired thickness—usually about 1/8 inch (3 mm) thick and 10 to 12 inches
(25 to 30 cm) in diameter. Cook the disks on both sides on a griddle or in a nonstick pan over rather high heat.
As the piadina cooks, a few bubbles will form on the surface; prick
them with a fork.

Did y o u kn o w t h a t ...
The name of the Piadina, the famous flat bread of Romagna,
seems to derive from “piàdeina,” which once signified a low, flat
vase or receptacle. Just like a container, the flat bread can be
stuffed in a thousand different ways: with cold meats, cheeses,
seasonal vegetables or, in the sweet version, with jam, honey or
chocolate spreads.
Although the traditional recipe for piadina calls for lard, using
extra-virgin olive oil instead yields a lighter, crispier result.

Difficulty
108

Gluten-free Whole-Wheat Focaccia
focaccia integrale senza glutine
Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

4 Servings

Method

4 1/8 cups (500 g) gluten-free whole
wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast,
crumbled
1/2 tsp. (2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt

Mix the flour with the malt or sugar and the chopped fresh herbs.
Add the yeast and begin to knead, adding the milk a little at a
time. Add the oil and lastly, the salt, then knead the dough until
smooth and blended. If it is too hard, soften it with a little warm
water.
Cover the dough with a sheet of plastic wrap and let it rest in a
warm place for 1 hour.
Roll out the dough with a rolling pin to a thickness of 1/12 inch
(2 mm). Cut it into pieces in the shapes of your choice, place
them on a greased baking sheet, and prick with a fork to prevent
bubbles from forming during cooking.
Bake in the oven at 350°F (180°C) for 12 minutes, or until golden
and crispy.

Difficulty
110

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(1 1/2 g) sugar 1 cup (250 ml) lukewarm water 1 1/2 tbsp. Difficulty 112 . Dissolve the yeast and sugar in the water and pour the mixture into the well. crumbled 1/2 tsp. then add the oil and the salt. and let it rest for about 10 minutes. (12 g) salt Put the flour onto a clean work surface and make a well in the center. Knead the dough until smooth and elastic. (20 ml) extra-virgin olive oil 2 tsp. Rub the dough with a little oil. Grease a pan with oil. cover with plastic wrap. (20 g) fresh yeast. Let it rise for an hour until it has doubled in size and then bake in the oven at 350°F (180°C) for about 15 minutes. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.Gluten-free Focaccia focaccia senza glutine Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 4 Servings Method 4 1/8 cups (500 g) gluten-free flour mix 1 2/3 tbsp.

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The end product is the result of a series of small steps to be taken one after the other. These steps seem to be unimportant details. Tips for making good bread • Always dissolve yeast in water at room temperature and then add the flour. yeast and a pinch of salt? What could be simpler than leaving the dough to rest until it rises? And what could be simpler than making shapes with your dough to bake in the oven? And yet making bread is an art. and allows you to be at your best. water. • The amount of water varies according to the type of flour used. a few fundamental rules to follow. and so. • Use common flour. you can adjust it according to your tastes. . and each step is important to achieve the final result. but in a light-hearted. however.chapter three What could be simpler than kneading flour. There are. This is an art that is at its best. fun-loving way. Bread making is an art that is not learned in a serious and precise manner in the pursuit of perfection. if your dough is too soft or too hard. they can make all the difference. only if undertaken in a playful manner with experimentation and perseverance and while having fun. but. type “0” or “00”: a “stronger” type of flour is not recommended for these recipes.

butter. and you can adjust your recipes according to your requirements. • While the dough is rising. and you should always add any fatty ingredients (such as oil.) to the dough toward the end of the dough making process. The final temperature of the dough should be in the 79-84°F (26-29°C) range as the optimal temperature for yeast is around 81°F (27°C). and vice versa. allowing a little air to pass through. All you need is a little experience to be successful. so adjust your rising times according to your environment.BreadS & rolls • You must never add yeast together with salt. • The recommended cooking times and cooking temperature are only indicative. Dough will rise perfectly well at about 99°F (37°C) in a humid environment. cover it with a thick sheet of plastic.. the less time is necessary. etc. otherwise you will upset the action of the yeast. The higher the temperature. but rather always at room temperature. Always check the temperature of your solid or liquid ingredients with a kitchen thermometer (a very useful instrument you can find in any kitchenware store). and do not cut or thump it . • Never add ingredients straight out of the refrigerator. eggs. Once your dough has risen. Nobody knows your oven better than you.. you must treat it like a baby: do not subject it to abrupt movement. .

and arrange the pieces of dough on a baking pan lined with parchment paper. the salt. Dissolve the yeast in the water. flattening each one lightly with your fingers into the shape of a ciabatta (Italian for slipper). When the dough starts to dry a little. Sprinkle a little flour on the dough and let it rest. this is typical of ciabatta. Sprinkle generously with whole-wheat flour to give the bread its typical rustic color and taste when cooked. about 1 hour. Difficulty 116 . Bake in the oven at 340°F (170°C) for 25 minutes. well blended. Keep on kneading until the dough is soft. and elastic and comes away from the inside of the bowl easily. or until golden brown and the bottom sounds hollow when tapped. Then cut up the dough into pieces of about 5 to 7 ounces (150 to 200 g). add the oil and lastly. (40 ml) extra-virgin olive oil 1 tbsp. covered with a sheet of plastic wrap. even though the dough seems to be extremely soft. crumbled 3 1/4 cups (750 ml) lukewarm water 2 tbsp.Ciabatta Loaf ciabatta integrale Preparation time: 10 minutes – Cooking time: 25 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 4 cups (500 g) all-purpose flour 4 cups (500 g) whole-wheat flour 2 tbsp. plus 1 tsp. and gradually start incorporating it into the flour. (25 g) fresh yeast. covered with a sheet of plastic wrap. Let the dough rise. The dough will be soft and sticky. plus 2 tsp. for about 10 minutes. until it has doubled in size. (25 g) salt Combine both of the flours in a large bowl and make a well in the center. Do not add flour. Pour the yeast mixture into the well. but don’t worry.

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plus 1 tsp. and salt. crumbled 2 1/2 cups (600 ml) lukewarm water 1/3 stick (40 g) unsalted butter. (30 g) fresh yeast. about 1 hour. plus more as needed 1 tbsp. softened 1/4 cup (21 g) old-fashioned oats. well spaced. (25 g) salt Combine both of the flours in a large bowl and make a well in the center. Difficulty 118 . Pour the yeast mixture into the well. or until golden brown and the bottom sounds hollow when tapped.Whole-Wheat Oat Loaves filoncini integrali ai fiocchi di avena Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 4 3/4 cups (600 g) all-purpose flour 3 1/3 cups (400 g) whole-wheat flour 3 tbsp. Dissolve the yeast in the water. then add the butter. and begin to knead until a loose dough starts to form. Continue to knead until the dough is soft. gradually start incorporating it into the flour. Moisten the surface of the loaves with a little water and sprinkle with more oats. covered with plastic wrap. Form the dough into small loaves. Arrange the loaves. Bake in the oven at 350°F (180°C) for 15 minutes. and elastic. well blended. Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. each weighing about 3 1/2 ounces (100 g). on a baking pan lined with parchment paper and let rise. until they have doubled in size. oats.

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Put the flour onto a clean work surface and make a well in the center.Leek Baguettes filoni ai porri Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 4 Servings Method 3 medium leeks. rinsed well and thinly sliced (white and light green parts) 8 cups (1 kg) all-purpose flour 2 tbsp. then add the butter and the leeks. add a little white wine or beer and let it evaporate. (25 g) salt Sauté the leeks lightly in a little butter and. if you wish. Pour the yeast mixture into the well. until they have doubled in size. floured and well spaced. add the salt and continue kneading until the dough is soft. plus 1 tsp. Lastly. covered with lightly greased plastic wrap. crumbled 2 cups plus 2 tbsp. Make deep surface incisions along the lengths of the loaves. softened 1 tbsp. Form the ropes into leek shapes. (25 g) fresh yeast. or until golden brown. smooth. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. then divide it into pieces. each weighing about 7 ounces (200 g). Difficulty 120 . Dissolve the yeast in the water. on a baking pan lined with parchment paper and let them rise. about 1 hour. Arrange the leek-shaped loaves. and bake in the oven at 350°F (180°C) for 20 minutes. and gradually start incorporating it into the flour a little at a time until a loose dough begins to form. and elastic. (500 ml) lukewarm water 1 cup (250 ml) white wine or beer (optional) 1/3 stick (40 g) unsalted butter. plus 2 tsp.

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Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Put the flour onto a clean work surface and make a well in the center. softened 1 tbsp. Difficulty 122 . and elastic. Add them to the butter and mix together to make a soft but firm cream. dry. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes. covered with a plastic sheet. then add the softened butter and. for about 1 hour until they have doubled in size.Marjoram Braids treccine alla maggiorana Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 20 sprigs fresh marjoram or 1/3 cup (10 g) dried marjoram 2 1/2 cups (600 ml) lukewarm water 2 2/3 tbsp. when the dough is almost ready. each weighing about 1 3/4 ounces (50 g). Arrange the braids. floured and properly spaced. crumbled 1/2 stick (50 g) butter. Cover the dough with plastic wrap and let it rest for about 10 minutes. dry and pluck the leaves from the stems. (18 g) salt If you are using fresh marjoram. Take three ropes and make them into a classic braid. add it directly to the flour. add the salt and knead until the dough is smooth. If you are using dried marjoram. (25 g) fresh yeast. Use only the leaves and tear them into small pieces with your fingers. wash. on the other hand. Dissolve the yeast in the water and pour the yeast mixture into the well. then form it into ropes. on a baking pan lined with parchment paper and let them rise.

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trimmed. (25 g) salt Put the flour onto a clean work surface and make a well in the center. smooth. Difficulty 124 . covered with plastic. Then divide it into pieces. (500 g) asparagus. each weighing about 2 ounces (60 g). and elastic. lightly steamed. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. floured and well-spaced. softened 1 1/3 tbsp. then add the softened butter and the cooked asparagus. add the salt and continue to knead until the dough is soft. for about 1 hour until they have doubled in size. (25 g) fresh yeast. Cover the dough with a sheet of plastic and let it rest for about 10 minutes. crumbled 1 lb. and make it into ropes. on a baking pan lined with parchment paper and let them rise. Dissolve the yeast in the water and pour the yeast mixture into the well.Asparagus Loaf filoncini agli asparagi Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 4 Servings Method 8 cups (1 kg) soft wheat flour 2 1/8 cups (500 ml) lukewarm water 2 2/3 tbsp. Make deep surface incisions along the length of the ropes and bake them in the oven at 350°F (180°C) for about 20 minutes. and chopped 1/3 stick (40 g) butter. Lastly. Arrange them.

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Bake in the oven at 350°F (180°C) for about 20 minutes.Bread Squares with Peppers quadretti ai peperoni Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 2 1/8 cups (500 ml) lukewarm water 2 2/3 tbsp. cut the peppers into strips and let them cool. crumbled 3 1/2 oz. Arrange the bread squares. Difficulty 126 . Peel them and remove the seeds. then cut it into squares. (25 g) salt Wash the peppers and bake them in the oven at 390°F (200°C) for 15 to 20 minutes. Put the flour onto a clean work surface and make a well in the center. on a baking pan lined with parchment paper and let them rise. add the salt and continue to knead until the dough is soft. add a little flour. covered with plastic. on top of each square. preferably of different colors. If the dough is too soft. (25 g) fresh yeast. crossed over each other. (100 g) bell peppers 1 1/3 tbsp. and elastic. then add the softened butter and some of the baked pepper strips. Lastly. floured and well-spaced. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. each weighing about 1 3/4 ounces (50 g). for about 1 hour until they have doubled in size. smooth. Dissolve the yeast in the water and pour the yeast mixture into the well. Place two pepper strips. Che f ’ s t ip s You can enhance the flavor and the fragrance of the bread squares with a sprinkling of cumin seeds. Cover the dough with plastic wrap and let it rest for about 10 minutes.

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then add the softened butter and the grated carrots. and elastic.Carrot Bread Squares quadrotti alla carota Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 2 1/8 cups (500 ml) lukewarm water 2 2/3 tbsp. on a baking pan lined with parchment paper and let them rise. Lastly. floured and well-spaced. let it rest for about 10 minutes. crumbled 10 1/2 oz. (25 g) fresh yeast. and then cut out little squares. Arrange the squares. Dissolve the yeast in the water and pour the yeast mixture into the well. Bake in the oven at 350°F (180°C) for about 20 minutes. Difficulty 128 . for about 1 hour until they have doubled in size. add the salt and continue to knead until the dough is soft. plus 1 tsp. (25 g) salt Put the flour onto a clean work surface and make a well in the center. Cover the dough with a sheet of plastic wrap. smooth. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. (300 g) carrots. covered with plastic wrap. coarsely grated 1/3 stick (40 g) butter. softened 1 tbsp. each weighing about 1 3/4 ounces (50 g).

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the salt. pour the yeast mixture into the well. sugar 1 2/3 tbsp. (60 g) Parmigiano-Reggiano cheese. humid place. Brush the surface with some of the beaten egg and cover with the grated Parmigiano-Reggiano cheese. crumbled 1 cup (250 ml) lukewarm water 2 tsp.Parmigiano-Reggiano cheese Buns girandole al parmigiano Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes 4 Servings Method Put the flour onto a clean work surface and make a well in the center. Difficulty 130 . and. (20 g) fresh yeast. (12 g) salt 1/4 stick (25 g) butter Cover the dough with a sheet of plastic wrap and let it rise for about 30 minutes in a warm. roll it out to a thickness of about 1/8 inch (3 mm). then add the softened butter and lastly. Continue to knead until the dough is soft. for the dough 4 cups (500 g) soft wheat flour 1 egg. beaten 2 1/8 oz. room temperature 1 2/3 tbsp. with a rolling pin. and elastic. Roll the sheet of pastry into a rope and cut it into 3/4-inch (2 cm) long pieces. grated Turn the dough out onto a floured work surface and. Dissolve the yeast in the water. For the filling 1 egg. little by little. Brush the surface of the whirls with the rest of the beaten egg and bake in the oven at 390-430°F (200-220°C) for about 20 minutes. smooth. Place the pieces on a baking pan greased with butter and let them rise again until they double in size (it will take about another hour). Add the sugar and egg to the well. Gradually start incorporating the flour into the wet ingredients until a loose dough starts to form.

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filling them only halfway. then add the oil followed by the salt and the chili powder. crumbled 1 tbsp. (10 g) chili powder Put the flour onto a clean work surface and make a well in the center. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. then transfer it into molds for bread loaves. (40 ml) extra-virgin olive oil 3 1/3 tbsp. (25 g) salt 1 tbsp. let it rest for about 10 minutes. Let the dough rise in the molds for an hour. Difficulty 132 . covered with plastic. until it has doubled in size.Gluten-free Chili Loaves cassettini al peperoncino senza glutine Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 1/5 cups (1 kg) gluten-free flour mix 2 1/2 cups (600 ml) lukewarm water 3 tbsp. Dissolve the yeast in the water and pour the yeast mixture into the well. Knead the dough until smooth and elastic. then bake in the oven at 355°F (180°C) for about 12 minutes. plus 1 tsp. plus 1 tsp. (40 g) fresh yeast. Cover the dough with a sheet of plastic wrap.

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Set the loaf on a wire rack to cool. smooth. This will take about 1 hour. Dissolve the yeast in the water. plus 2 tsp. Place the dough in a pullman loaf pan with a lid (pain de mie). Put the loaf back into the oven. then add the butter and the salt. Pour the yeast into the well. softened 1 tbsp. Let the dough rest. to finish baking for at least 20 minutes. Continue to knead until the dough is soft. and elastic. close it completely and bake for about 40 minutes at 425°F (220°C). Do not close the pan completely. plus 1 tsp. covered with a lightly greased sheet of plastic wrap. and gradually start incorporating it into the flour a little at a time until a soft dough starts to form. To test for doneness. for about 10 minutes.Sliced White Bread pane bianco in cassetta Preparation time: 10 minutes – Cooking time: 1 hour – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) all-purpose flour 2 tbsp. If it comes out clean. crumbled 2 2/3 cups (630 ml) water (85–95°F [30–35°C]) 1/2 stick (50 g) unsalted butter. filling it no more than halfway. prick the bread with a toothpick. Difficulty 134 . When the dough touches the lid of the pan. remove it from the oven. (25 g) fresh yeast. but leave a small opening so you can check the dough rising. directly on the rack. Remove the pan from the oven and remove the bread from the pan. (25 g) salt Put the flour onto a clean work surface and make a well in the center.

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smooth. Bake in the oven at 350°F (180°C) for 20 minutes. Dissolve the yeast in the water. (40 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 2 tbsp. add the oil flavored with the lemon zest. until doubled in size. each weighing about 7 ounces (200 g).Lemon Zest Loaves pagnotte alla scorza di limone Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method Zest of 3 lemons. add the salt and continue kneading until the dough is soft. plus 2 tsp. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Put the flour onto a clean work surface and make a well in the center. (25 g) fresh yeast. julienned or grated for a stronger flavor 2 tbsp. Difficulty 136 . (25 g) salt Combine the lemon zest and the oil in small bowl and set aside for at least 1 hour. Pour the yeast mixture into the well. Che f ’ s t ip s You can decorate the rolls with a few strips of lemon zest on top. and gradually start incorporating it into the flour a little at a time. and elastic. or until golden brown. plus 1 tsp. Shape the pieces into loaves. covered with lightly greased plastic wrap. Divide the dough into pieces. plus 2 tsp. but wait to add them until the rolls are almost done because lemon zest tends to dry out and darken in the oven. When the dough begins to take shape. about 1 hour. Arrange them on a baking pan lined with parchment paper and let rise. crumbled 2 1/3 cups (550 ml) lukewarm water 1 tbsp. Lastly.

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(25 g) salt Put the potatoes in a saucepan and cover with cold water. each weighing about 1 3/4 ounces (50 g). crumbled 2 1/3 cups (550 ml) lukewarm water 1/3 stick (40 g) unsalted butter. Let rise in a warm place until doubled in size. on a baking pan lined with parchment paper. plus 2 tsp. Lastly. then divide it into pieces. about 15 minutes. and gradually start incorporating it into the flour a little at a time.Potato Loaf filoncini alle patate Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 14 oz. or until golden brown. Drain the potatoes. Dissolve the yeast in the water. smooth. Roll each piece into a rope and bend each into the shape of a horseshoe. Make a couple of deep surface incisions around the bends of the horseshoes. plus 1 tsp. Put the flour onto a clean work surface and make a well in the center. about 1 hour. Bring to a boil and cook until just tender. (25 g) fresh yeast. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. floured and well spaced. and bake in the oven at 350°F (180°C) for 20 minutes. Difficulty 138 . until a loose dough begins to form. Arrange the horseshoes. softened 1 tbsp. (400 g) potatoes 8 cups (1 kg) all-purpose flour 2 tbsp. then add the butter and the potatoes. add the salt and continue kneading until the dough is soft. then peel and dice them into 1/3-inch (1-cm) cubes. and elastic. Pour the yeast mixture into the well.

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add the salt and continue kneading until the dough is soft. plus 1 tsp. Difficulty 140 . low or full fat. then add the yogurt. and elastic. Bake in the oven at 350°F (170°C) for 15 minutes. crumbled 1 1/4 cups (300 ml) lukewarm milk 1 cup (250 g) yogurt. Che f ’ s t ip s Enjoy these yogurt rolls for breakfast. softened 1 tbsp. Lastly. (25 g) salt Put the flour onto a clean work surface and make a well in the center. plain or flavor of your choice 1/3 stick (40 g) unsalted butter. covered with plastic wrap. let rest for about 10 minutes. Pour the yeast mixture into the well. smooth.Yogurt Rolls panini allo yogurt Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 4 Servings Method 8 cups (1 kg) all-purpose flour 2 tbsp. and then divide it into small pieces. Once it’s mixed in. along with homemade jams. (25 g) fresh yeast. gradually start incorporating it into the flour a little at a time. Cover the dough with a lightly greased sheet of plastic wrap. Let the dough rest. or place the pieces into small molds. Shape the dough into rolls. about 1 hour. or until golden brown. plus 1 tsp. Dissolve the yeast in the milk. add the butter. each weighing about 1 1/2 ounces (40 g). until doubled in size. until a loose dough begins to form.

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Bring to a boil and cook until very tender. It’s becoming available at cheese shops throughout the U. Put the flour onto a clean work surface and make a well in the center. Mix in the tomato paste. until doubled in size. pour it into the flour mixture. then add the butter and salt. softened 1 tbsp. (18 g) salt Put the potatoes in a saucepan and cover with cold water. (25 g) fresh yeast. let cool slightly. covered with plastic wrap. Bake at 375°F (190°C) for 15 minutes.Tomato Paste Rolls panini al concentrato di pomodoro Preparation time: 1 hour – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 3 1/2 oz. and begin to knead. each weighing about 1 3/4 ounces (50 g). Continue to knead until the dough is soft. 15 to 20 minutes. crumbled 2 1/2 cups (600 ml) lukewarm water 1/2 stick (50 g) unsalted butter. Drain the potatoes. Let rise. (100 g) tomato paste 2 tbsp. about 40 minutes. and elastic. Let cool. a fresh. Add the cooled potato puree.S. Che f ’ s t ip s Tomato bread rolls are excellent served with burrata. Dissolve the yeast in the water. smooth. in a baking pan lined with parchment paper. Difficulty 142 . buttery cheese of mozzarella curds and cream that’s traditional in Puglia. or until golden brown. peeled 8 cups (1 kg) all-purpose flour 6 tbsp. then form into small rolls. properly spaced. and then mash them to obtain a puree. plus 2 tsp. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes. Arrange the rolls. (100 g) potatoes.

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floured and properly spaced. and then form into small rolls. (500 ml) lukewarm milk 1/3 stick (40 g) unsalted butter. sprinkle the surface of the rolls with a little Parmigiano-Reggiano cheese. in a baking pan lined with parchment paper. Arrange the rolls. add the butter and lastly. or until golden brown. softened 1 tbsp. until doubled in size. (25 g) salt Put the flour onto a clean work surface and make a well in the center. smooth. and begin to knead. Difficulty 144 . Continue to knead until the dough is soft. plus 1 tsp.Parmigiano-Reggiano cheese Rolls panini al parmigiano Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) all-purpose flour 5 1/4 oz. Bake at 350°F (180°C) for 15 minutes. When the dough begins to form. Dissolve the yeast in the milk. (25 g) fresh yeast. the salt. Mix in the Parmigiano-Reggiano cheese. Before baking. (150 g) fresh grated Parmigiano-Reggiano cheese 2 tbsp. let rest for about 10 minutes. Let rise. about 1 hour. plus 2 tsp. each weighing about 1 3/4 ounces (50 g). pour it into the flour mixture. Cover the dough with a sheet of lightly greased plastic wrap. crumbled 2 cups plus 2 tsp. covered with plastic wrap. and elastic.

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Mixed Seed Rolls
panini ai semi vari
Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Method

8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast,
crumbled
2 cups plus 2 tbsp. (500 ml) milk, at
room temperature
1/3 stick (40 g) unsalted butter,
softened
1 tbsp. plus 1 tsp. (25 g) salt
poppy seeds, cumin seeds, sunflower
seeds, and/or sesame seeds to
decorate

Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the milk. Pour the yeast mixture into
the well, and gradually start incorporating it into the flour a little
at a time until a soft dough starts to form, then add the butter
and lastly, the salt. Continue to knead the dough until it is soft,
well blended, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and
let rest for about 10 minutes, then form into small rolls, each
weighing about 1 ounce (30 g). Moisten the surface of the rolls
with a little water and coat with the seeds of your choice.
Arrange the rolls, well spaced, in a baking pan lined with parchment paper and let rise, covered with plastic wrap, until doubled
in size, about 1 hour.
Bake in the oven at 350°F (180°C) for 12 minutes, or until golden brown.

Difficulty
146

Green and Black Olive Rolls
panini alle olive verdi e nere
Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Method

8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast,
crumbled
2 1/3 cups (550 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin
olive oil
3 1/2 oz. (100 g) green and black
olives, pitted and coarsely chopped
1 tbsp. plus 1 tsp. (25 g) salt

Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water. Pour the yeast mixture
into the well, and gradually start incorporating it into the flour
a little at a time until a loose dough starts to form, then add
the oil, olives, and a little flour to absorb the oil from the olives.
Lastly, add the salt and continue to knead until the dough is soft,
well blended, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and
let rest for about 10 minutes, then form into small rolls, each
weighing about 1 3/4 ounces (50 g).
Arrange the rolls, floured and properly spaced, in a baking pan
lined with parchment paper. Let rise, covered with plastic wrap,
until doubled in size, about 1 hour.
Bake in the oven at 350°F (180°C) for 12 minutes, or until golden brown.

Che f ’ s t ip s
Brush the puff bread rolls with beaten egg before baking so they
turn golden on top.

Difficulty
148

floured and properly spaced. torn into small shreds 2 1/2 cups (600 ml) lukewarm water 2 2/3 tbsp. Dissolve the yeast in the water and pour the yeast mixture into the well. covered with plastic wrap. then form it into small balls. Did y o u kn o w t h a t .” Difficulty 150 .Basil Rolls panini al basilico Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 25 basil leaves. recommended it as an antidepressant for its power to “expel melancholic vapors from the heart. each weighing about 1 3/4 ounces (50 g). on a baking pan lined with parchment paper and let them rise. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. for about 1 hour until they have doubled in size.. Basil has been well known since antiquity. Knead the dough until smooth and elastic. for example. Put the flour and basil onto a clean work surface and make a well in the center. Arrange them. softened 1 tbsp. not only for its aroma. (18 g) salt Mix the basil leaves into the flour.. Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes. (25 g) fresh yeast. Pliny the Elder. then add the butter and the salt. crumbled 1/2 stick (50 g) butter. but also for its medicinal properties.

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add the salt. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes. crumbled 1/2 stick (50 g) butter. Put the flour onto a clean work surface and make a well in the center. Difficulty 152 . Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. dry. each weighing about 1 3/4 ounces (50 g). chop it finely and mix it into the butter to make a soft. (25 g) fresh yeast. on a baking pan lined with parchment paper. (18 g) salt Wash and dry the dill. firm cream. covered with plastic wrap. for about 1 hour until they have doubled in size. They are intended to be an elegant accompaniment at the table. then add the butter with the dill and. then break it into small balls. and they are meant to be small. floured and properly spaced. Dissolve the yeast in the water and pour the yeast mixture into the well.Dill Rolls panini all’aneto Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 10 dill sprigs 2 1/2 cups (600 ml) lukewarm water 2 2/3 tbsp. when the dough is almost ready. make sure the individual rolls never exceed 1 3/4 ounces (50 g) in weight. Arrange them. and elastic. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Che f ’ s t ip s When you prepare bread that is enriched with special flavors. Knead until the dough is smooth. softened 1 tbsp. Let them rise.

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shallot and sesame seed rolls
panini allo scalogno e semi di sesamo
Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Method

8 cups (1 kg) soft wheat flour
2 tbsp. (20 g) shallots, diced
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast,
crumbled
2 tbsp. plus 2 tsp. (40 ml) extra-virgin
olive oil
1 tbsp. (18 g) salt
sesame seeds

Put the flour onto a clean work surface and make a well in the
center. Add the shallots. Dissolve the yeast in the water and pour
the yeast mixture into the well. Gradually start incorporating the
yeast mixture into the flour until a loose dough starts to form,
then add the oil. Lastly, add the salt and knead until the dough
is smooth, dry, and elastic.
Cover the dough with a sheet of plastic wrap and let it rest for
about 10 minutes; then form it into small balls, each weighing
about 1 3/4 ounces (50 g). Moisten them with a little water at
room temperature and roll them in the sesame seeds to coat.
Arrange them, floured and properly spaced, on a baking pan lined
with parchment paper and let them rise, covered with plastic, for
about 1 hour until they have doubled in size. Bake in the oven at
350-375°F (180-190°C) for about 15 minutes.

Che f ’ s t ip s
For this recipe, you can even use a couple of fresh shallots, but
dried ones are better because they are easy to use and do not
release bitter-tasting water.

Difficulty
154

Honey Rolls
panini al miele
Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Method

8 cups (1 kg) soft wheat flour
2 cups (450 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast,
crumbled
2/3 cup (200 g) honey
1/3 stick (40 g) butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Put the flour onto a clean work surface and make a well in
the center. Dissolve the yeast in the water and pour the yeast
mixture into the well. Gradually start incorporating the yeast
mixture into the flour until a loose dough starts to form, then
add the honey and the butter. Lastly, add the salt and continue
to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of plastic wrap and let it rest for
about 10 minutes. Then form it into small balls, each weighing
about 1 3/4 ounces (50 g), using silicone molds if you wish.
Arrange the balls on a baking pan lined with parchment paper
and let them rise, covered with plastic wrap, for about an hour.
Bake at 350°F (180°C) for about 15 minutes.
If desired, before baking, drizzle a little honey over the rolls.

Che f ’ s t ip s
Honey rolls are the perfect accompaniment to serve with blue
cheeses.

Difficulty
156

until they have doubled in size. (15 g) salt Mash the ricotta with a fork until it is smooth and. when the dough is almost ready. Cover the dough with a sheet of plastic wrap and let it rest for about 30 minutes. mix in the ricotta. Continue kneading and add the butter. not too wet. add the salt. then form it into small balls. room temperature 2 tbsp. floured and adequately spaced. Arrange them. Che f ’ s t ip s Ricotta rolls are perfect to serve with shrimp and prawn dishes. for about 40 minutes. and elastic. softened 2 1/2 tsp. The finished dough should be soft. Bake at 350-375°F (180-190°C) for about 15 minutes. gradually forming a loose dough. (120 g) ricotta cheese 8 cups (1 kg) soft wheat flour 2 1/3 cups (550 ml) milk. Dissolve the yeast in the milk and pour the yeast mixture into the flour mixture. Put the flour onto a clean work surface and make a well in the center. (25 g) fresh yeast. Difficulty 158 . preferably. covered with plastic wrap. plus 2 tsp. smooth. crumbled 1/2 stick (50 g) butter.Ricotta Rolls panini alla ricotta Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 40 minutes 10 Servings Method 4 1/4 oz. each weighing about 1 3/4 ounces (50 g). on a baking pan lined with parchment paper and let them rise.

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Dissolve the yeast in the water and pour the yeast mixture into the well. then form small rolls. well-spaced. (25 g) fresh yeast. plus 2 tsp. Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. smooth. plus 1 tsp. Put the mixture onto a clean work surface and make a well in the center. softened 2 tbsp. crumbled 1 tbsp. Arrange the rolls. then add the softened butter and lastly. and elastic. Continue to knead until the dough is soft.Poppy Seed Rolls panini ai semi di papavero Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 2 1/8 cups (500 ml) lukewarm water 7/8 cup (120 g) poppy seeds 1/3 stick (40 g) butter. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Bake in the oven at 350°F (180°C) for about 12 minutes. cover with plastic wrap. Moisten the surface of the rolls with a little water at room temperature and sprinkle with the remaining poppy seeds. on a baking pan lined with parchment paper. Difficulty 160 . and let them rise for about an hour until they have doubled in size. each weighing about an ounce (30 g). (25 g) salt Mix half the poppy seeds into the flour. the salt.

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and elastic. on a baking pan lined with parchment paper. Difficulty 162 . room temperature 2 tbsp. then divide it into small balls. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Lastly. Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. (15 g) milk powder 1/2 stick (50 g) butter. add the salt and continue to knead until the dough is soft. plus 2 tsp. (25 g) salt Combine the flour and milk powder on a clean work surface and make a well in the center. then bake at 350-375°F (180-190°C) for 20 minutes. then break up the butter with your hands and add it to the mixture. Arrange them. smooth.Milk Rolls panini al latte Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 2 3/4 cups (650 ml) milk. (25 g) fresh yeast. Dissolve the yeast in the milk at room temperature and pour the yeast mixture into the well. softened 1 tbsp. Cover again with plastic wrap and let them rise for about an hour. floured and well spaced. each weighing about 1 1/2 ounces (40 g). plus 1 tsp. Che f ’ s t ip s Brushing the rolls with cream before baking gives them a nice glossy sheen. crumbled 1 tbsp.

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(25 g) salt 1 3/4 oz. smooth. add the salt and continue to knead until the dough is soft. and elastic. then add the butter and the corn. plus 1 tsp. then form small rolls. Bake in the oven at 350°F (180°C) for about 12 minutes. Lastly. plus 2 tsp. Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. softened 2 tbsp. drained Combine the flour and the cornmeal and make a well in the center of the mixture on a clean work surface. Sprinkle them with cornmeal. If the dough is too soft because of the corn. crumbled 1 tbsp. Difficulty 164 . each weighing about 1 3/4 ounces (50 g). add a couple of tablespoons of flour to make it firmer. well-spaced. Dissolve the yeast into the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Arrange the rolls. (50 g) regular whole kernel corn. (25 g) fresh yeast. on a baking pan lined with parchment paper.CornBread Rolls panini di mais Preparation time: 30 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 5 1/2 cups (700 g) soft wheat flour 2 1/2 cups (300 g) cornmeal 1/3 cups (550 ml) lukewarm water 1/3 stick (40 g) butter. Cover them with plastic wrap and let them rise for about an hour until they have doubled in size.

.

Difficulty 166 . create the shapes of your choice with a knife or a pastry cutter. crumbled 1 tbsp. Alternatively. plus 1 tsp. (40 g) fresh yeast. on a baking pan lined with parchment paper. floured and well-spaced. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. (40 ml) extra-virgin olive oil 3 tbsp. which should be very soft. plus 2 tsp. Knead the dough until smooth and elastic. Bake in the oven at 350°F (180°C) for about 12 minutes. (25 g) salt Put the flour onto a clean work surface and make a well in the center.Gluten-free Rolls panini senza glutine Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) gluten-free flour mix 2 1/2 cups (600 ml) lukewarm water 2 tbsp. Arrange the rolls. plus 1 tsp. Dissolve the yeast in the water and pour the yeast mixture into the well. Rub the dough with a little oil. cover them with plastic. in your hands. keeping them wet in the process so the rolls are not too sticky. and let them rise for an hour until they have doubled in size. then add the oil and the salt. cover with plastic wrap. Then make it into small balls by compressing the dough. and let it rest for about 10 minutes.

.

and cover them with plastic wrap. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. then bake in the oven at 350°F (180°C) for about 12 minutes. crumbled 1 tbsp. plus 2 tsp. Arrange the rolls on a baking pan lined with parchment paper. and let it rest for about 10 minutes. (25 g) salt Make a well in the flour on a clean work surface. Knead the dough until smooth and elastic. Let them rise for an hour until they have doubled in size. Form the dough into balls. (40 g) fresh yeast. floured and well-spaced. plus 1 tsp.Gluten-free Whole-Wheat Rolls pagnottine integrali senza glutine Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) gluten-free whole-wheat flour mix 2 1/8 cups (500 ml) lukewarm water 2 tbsp. (40 ml) extra-virgin olive oil 3 tbsp. then add the oil and the salt. plus 1 tsp. adding plenty of the flour mix as you go. Rub the dough with a little oil. or use a pastry cutter to make a different shape of your choosing. cover with plastic wrap. Difficulty 168 . Dissolve the yeast in the water and pour the yeast mixture into the well.

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crispy. the little sticks of Turin. They are easier to digest than bread because the less moisture there is in the dough. . It seems that these breadsticks. thin breadsticks. It’s believed that grissini. they have conquered the market as a light substitute for it. He had them delivered directly from the Piedmontese capital. were invented in 1679 by Antonio Brunero. Although they actually contain more calories than bread. who suffered from stomach ailments. and he was very fond of them. In reality. a baker from Turin. they are the modern version of rolls and loaves. both rubatà (rolled) and stirà (stretched by hand) and covered with a thin layer of flour. the faster it is to digest the end product. History of breadsticks and crackers Napoleon called them les petits batons de Turin. These crunchy cousins of bread are a well-established tradition in Italy.chapter four Breadsticks and crackers are so tempting that they can be enjoyed at any time of day. to help cure the young Duke Vittorio Amedeo II of Savoy.

Massachusetts (USA). once again as bread for sailors. crackers can be flavored with herbs and seeds and can accompany any dish. as it is more likely that the reason for baking breadsticks was to produce long-life bread. Just like breadsticks. They were introduced in Italy in 1955. thanks to the lower water content. Today. from the beginning of the 16th century. crackers as we know them today—thin rectangles of crisp. . However.Breadsticks & Crackers were successful. in the early 19th century. The ancestors of crackers also originated in Italy. thanks to the foresight of an entrepreneur from Pavia who had the intuition to realize their potential. These gallette fed the crew aboard sailing ships on long voyages. There are records of so-called gallette dei marinai. He recognized a product that in being so light appealed to the fashion of the time and proved to be successful both as a snack and at the table. tasty dough—were born in Milton. breadsticks can be enriched with all types of ingredients and are often savored as an accompaniment for charcuterie and cheeses or wine tasting. But this may be just a legend. or sailors’ biscuits. as they kept fresh for weeks. for times of famine.

(18 g) salt semolina flour. gradually start incorporating it into the flour mixture until a loose dough starts to form. Add 3 tablespoons of the olive oil and the salt and continue kneading until the dough is smooth. Arrange the breadsticks. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap. (50 ml) extra-virgin olive oil 1 tbsp. (10 g) fresh yeast. crumbled 2 1/2 cups (600 ml) lukewarm water 3 tbsp. dry. the typical shape of breadsticks. and then begin to knead. Bake in the oven at 375°F (190°C) for 15 minutes. on a baking sheet lined with parchment paper. Cut the dough into small slices and stretch them out by pulling gently as you open your arms. Brush the dough with the remaining teaspoon of oil and let rest. covered with a sheet of plastic wrap. about 1 inch apart. as needed Combine the flour and paprika on a clean work surface and make a well in the center. Difficulty 172 . to make them into thin cylinders. (8 g) paprika 2 1/2 tsp. for about 20 minutes. Pour the yeast mixture into the well. plus 1 tsp. or until golden brown and crispy. Dissolve the yeast in the water.Paprika Breadsticks grissini alla paprika Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 8 cups (1 kg) all-purpose flour 1 heaping tbsp. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. and elastic.

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Dissolve the yeast in the water. cover with a sheet of plastic wrap. crumbled 2 1/2 cups (600 ml) lukewarm water 1 tbsp. or until golden brown and crispy. finely chopped 3 tbsp. Continue kneading until the dough is smooth. (18 g) salt semolina flour. add the oil with the sage and lastly the salt. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 2 1/2 tsp. When the dough is almost ready. as needed Put the flour onto a clean work surface and make a well in the center. (10 g) fresh yeast. gradually start incorporating it into the flour mixture until a loose dough starts to form. and let rest for about 20 minutes. and then begin to knead. Difficulty 174 . You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. plus 1 tsp. to make them into thin cylinders. the typical shape of breadsticks. 15 sage leaves. Brush the dough with the remaining teaspoon of oil. about 1 inch apart. Cut the dough into small slices and stretch them out by pulling gently as you open your arms. Bake in the oven at 375°F (190°C) for 15 minutes. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap. Arrange the breadsticks. Pour the yeast mixture into the well.Sage Breadsticks grissini alla salvia Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 4 Servings Method Combine the sage and 3 tablespoons of the olive oil in a small bowl and set aside. dry. and elastic. on a baking sheet lined with parchment paper.

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and salt. peeled and cut into 1/4-inch (0. or until golden brown and crispy. add the cooled eggplant. as needed Sauté the eggplant in a medium skillet with 3 tbsp. crumbled 2 1/2 cups (600 ml) lukewarm water 1 tbsp. plus 1 tsp. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. for about 20 minutes. Brush the dough with the remaining 1 teaspoon oil and let rest. When the dough is almost ready. Pour the yeast mixture into the well. Remove the pan from the heat and let cool. and elastic. to make them into thin cylinders. covered with a sheet of plastic wrap. and then begin to knead. Arrange the breadsticks. Dissolve the yeast in the water. oil. Difficulty 176 . (10 g) fresh yeast.5-cm) dice 3 tbsp. Put the flour on a clean work surface and make a well in the center. about 1 inch apart. Bake in the oven at 375°F (190°C) for 15 minutes. the typical shape of breadsticks. olive oil. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap. on a baking sheet lined with parchment paper.Eggplant Breadsticks grissini alle melanzane Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 1 medium eggplant. (18 g) salt semolina flour. Cut the dough into small slices and stretch them out by pulling gently as you open your arms. Continue kneading until the dough is smooth. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 2 1/2 tsp. dry. gradually start incorporating it into the flour until a loose dough starts to form.

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plus 1 tsp. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 2 1/2 tsp.Lime and Garlic Breadsticks grissini al lime e all’aglio Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method Zest of 2 limes 2 cloves garlic. as needed Combine the lime zest. Difficulty 178 . You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. for about 20 minutes. and continue kneading until the dough is smooth. about 1 inch apart. or until golden brown and crispy. gradually start incorporating it into the flour until a loose dough starts to form. Arrange the breadsticks. and elastic. crumbled 2 1/2 cups (600 ml) milk. dry. add the salt. Bake in the oven at 375°F (190°C) for 15 minutes. minced 3 tbsp. Lastly. Dissolve the yeast in the milk. the typical shape of breadsticks. garlic. and then begin to knead. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap. add the oil with the garlic and lime zest mixture. at room temperature 1 tbsp. (10 g) fresh yeast. When the dough is almost ready. covered with a sheet of plastic wrap. Pour the yeast mixture into the well. on a baking sheet lined with parchment paper. and 3 tablespoons of the olive oil in a small bowl and set aside. to make them into thin cylinders. Brush the dough with the remaining teaspoon of oil and let it rest. Put the flour onto a clean work surface and make a well in the center. Cut the dough into small slices and stretch them out by pulling gently as you open your arms. (18 g) salt semolina flour.

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gradually start incorporating it into the flour until a loose dough starts to form. (50 ml) extra-virgin olive oil 1 tbsp. on a baking sheet lined with parchment paper. the salt. plus 3/4 tsp. for about 20 minutes. plus 1 tsp. the typical shape of breadsticks. covered with a sheet of plastic wrap. (18 g) salt semolina flour. Pour the yeast mixture into the well. or until golden brown and crispy. Dissolve the yeast in the water. crumbled 2 3/4 cups (650 ml) lukewarm water 3 tbsp. Arrange the breadsticks. (15 g) fresh yeast. Difficulty 180 . Continue kneading until the dough is smooth.Whole-Wheat Breadsticks grissoni integrali Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 4 cups (500 g) all-purpose flour 4 cups (500 g) whole-wheat flour 1 tbsp. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap. to make them into thin cylinders. Bake in the oven at 375°F (190°C) for 15 minutes. as needed Combine the flours on a clean work surface and make a well in the center. and then begin to knead. When the dough is almost ready. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. add 3 tablespoons of the olive oil and lastly. dry. and elastic Brush the dough with the remaining teaspoon of oil and let rest. about 1 inch apart. Cut the dough into small pieces and stretch them out by pulling gently as you open your arms.

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(50 g) wheat germ 2 1/2 tsp. and then begin to knead. add 3 tablespoons of the olive oil. sprinkle more wheat germ over the breadsticks. Cut the dough into small pieces and stretch them out by pulling gently as you open your arms. plus 1 tsp. (10 g) fresh yeast. (50 ml) extra-virgin olive oil 1 tbsp.Breadsticks with Wheat Germ grissini al germe di grano Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 8 cups (1 kg) all-purpose flour 7 tbsp. Brush the dough with the remaining teaspoon of oil and let rest. dry. Arrange the breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. If desired. (20 g) salt Combine the flour and wheat germ on a clean work surface and make a well in the center. Dissolve the yeast in the water. or until golden brown and crispy. When the dough is almost ready. Difficulty 182 . to make them into thin cylinders. gradually start incorporating it into the flour mixture until a loose dough starts to form. the typical shape of breadsticks. covered with a sheet of plastic wrap. on a baking sheet lined with parchment paper and let rise in a warm place for 30 minutes. covered with a sheet of lightly greased plastic wrap. Pour the yeast mixture into the well. about an inch apart. Lastly. Bake in the oven at 375°F (190°C) for 15 minutes. and elastic. crumbled 2 1/2 cups (600 ml) lukewarm water 3 tbsp. for about 20 minutes. add the salt and continue kneading until the dough is smooth.

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prick the crackers with a fork to keep them from puffing up during cooking. Pour the yeast mixture into the well. Let rise in a warm place for about 40 minutes. add the oil with the rosemary. covered with a sheet of lightly greased plastic wrap. Difficulty 184 . (18 g) salt Combine the rosemary and 3 tablespoons of the olive oil in a small bowl and let stand. smooth. When the dough begins to take shape. add the salt and continue kneading until the dough is soft. Before baking. Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Put the flour onto a clean work surface and make a well in the center. and elastic. covered with a sheet of lightly greased plastic wrap. crumbled 2 1/3 cups (550 ml) lukewarm water 1 tbsp. and then begin to knead. Lastly. Bake in the oven at 375°F (190°C) for 15 minutes. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 1 tbsp. Let the dough rest. or until golden brown and crispy. for about 10 minutes. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). plus 1 tsp. Dissolve the yeast in the water. plus 2 tsp. leaves removed 3 tbsp.Rosemary Crackers cracker al rosmarino Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 4 sprigs of fresh rosemary. (20 g) fresh yeast. gradually start incorporating it into the flour until a loose dough starts to form.

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add the oil and salt. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Dissolve the yeast in the water. or until golden brown and crispy. Difficulty 186 . Bake in the oven at 375°F (190°C) for 15 minutes. (50 ml) extra-virgin olive oil 1 tbsp. Remove the pan from the heat and let cool. and then begin to knead. Before baking. Continue kneading until the dough is soft. Put the flour onto a clean work surface and make a well in the center. and elastic. gradually start incorporating it into the flour until a loose dough starts to form. Pour the yeast mixture into the well. (18 g) salt Pour the wine into a saucepan and simmer until it reduces by half and the alcohol evaporates. covered with a sheet of lightly greased plastic wrap. crumbled 1 1/4 cups (300 ml) lukewarm water 3 tbsp. Add the reduced wine. Let rise in a warm place for about 40 minutes. plus 2 tsp. Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. smooth. covered with a sheet of lightly greased plastic wrap. (20 g) fresh yeast. prick the crackers with a fork to keep them from puffing up during cooking. When the dough begins to take shape.Red Wine Crackers cracker al vino rosso Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 2 cups plus 2 tbsp. plus 1 tsp. for about 10 minutes. Let the dough rest. (500 ml) red wine 8 cups (1 kg) all-purpose flour 1 tbsp.

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and then begin to knead. Before baking. Let rise in a warm place for about 40 minutes. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Let the dough rest. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 1 tbsp. and arrange them on a baking sheet lined with parchment paper. or until golden brown and crispy. covered with a sheet of lightly greased plastic wrap. prick the crackers with a fork to keep them from puffing up during cooking. Pour the yeast mixture into the well. add the oil with the garlic.Garlic Crackers cracker all’aglio Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 1 clove garlic. (18 g) salt Combine the garlic and olive oil in a small bowl and set aside. crumbled 2 1/3 cups (550 ml) lukewarm water 1 tbsp. Difficulty 188 . plus 1 tsp. Lastly. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). minced 3 tbsp. Cut the crackers into shapes of your choice with a fluted pastry wheel. Bake in the oven at 375°F (190°C) for 15 minutes. and elastic. plus 2 tsp. (20 g) fresh yeast. When the dough begins to take shape. covered with a sheet of lightly greased plastic wrap. for about 10 minutes. smooth. add the salt and continue kneading until the dough is soft. gradually start incorporating it into the flour until a loose dough starts to form.

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and Pistachio Crackers cracker all’arancia.Orange. Difficulty 190 . (18 g) salt Combine the orange zest. Let rise in a warm place for about 40 minutes covered with a sheet of lightly greased plastic wrap. salvia e pistacchio Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method Zest of 1 medium orange 10 sage leaves. crumbled 2 1/3 cups (550 ml) lukewarm water 1 1/2 oz. Put the flour onto a clean work surface and make a well in the center. gradually start incorporating it into the flour until a loose dough starts to form. and olive oil in a small bowl and set aside. prick the crackers with a fork to keep them from puffing up during cooking. plus 2 tsp. Pour the yeast mixture into the well. (40 g) pistachios 1 tbsp. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). plus 1 tsp. Dissolve the yeast in the water. covered with a sheet of lightly greased plastic wrap. add the oil with the orange zest and sage leaves. Before baking. or until golden brown and crispy. and then begin to knead. sage. and elastic. Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. for about 10 minutes. Lastly. When the dough begins to take shape. Sage. finely chopped 3 tbsp. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 1 tbsp. Let the dough rest. smooth. add the pistachios and salt and continue kneading until the dough is soft. Bake in the oven at 375°F (190°C) for 15 minutes. (20 g) fresh yeast.

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Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. add the oil with the chives. and elastic. Let the dough rest. smooth. Let rise in a warm place for about 40 minutes. (20 g) fresh yeast. plus 1 tsp.Chive Crackers cracker all’erba cipollina Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 1 small bunch chives. crumbled 2 1/3 cups (550 ml) lukewarm water 1 tbsp. and then begin to knead. covered with a sheet of lightly greased plastic wrap. (18 g) salt Combine the chives with the olive oil in a small bowl and set aside. Before baking. snipped into small pieces 3 tbsp. When the dough begins to take shape. Lastly. Bake in the oven at 375°F (190°C) for 15 minutes. Put the flour onto a clean work surface and make a well in the center. or until golden brown and crispy. add the salt and continue kneading until the dough is soft. Pour the yeast mixture into the well. gradually start incorporating it into the flour until a loose dough starts to form. Dissolve the yeast in the water. covered with a sheet of lightly greased plastic wrap. prick the crackers with a fork to keep them from puffing up during cooking. (50 ml) extra-virgin olive oil 8 cups (1 kg) all-purpose flour 1 tbsp. Difficulty 192 . for about 10 minutes. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). plus 2 tsp.

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Lastly. Difficulty 194 . (20 g) fresh yeast. smooth. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Before baking. Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking pan lined with parchment paper. (50 ml) extra-virgin olive oil 8 cups (1 kg) soft wheat flour 2 1/3 cups (550 ml) lukewarm water 1 tbsp. Cover the dough with plastic wrap and let it rest for about 10 minutes. (18 g) salt Put the oregano into the oil. plus 1 tsp.Oregano Crackers cracker all’origano Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 1 tbsp. Roll out the dough on a floured surface with a rolling pin to a thickness of about 1/25 inch (1 mm). crumbled 1 tbsp. Make a well in the center of the flour on a clean work surface. prick the crackers with a fork to keep them from swelling up during cooking. (5 g) dried oregano 3 tbsp. humid place. add the salt and continue to knead until the dough is soft. then add the oil with the oregano. plus 2 tsp. Dissolve the yeast in the water and pour the yeast mixture into the well. Cover them with plastic wrap again and let them rise for about 40 minutes in a warm. and elastic. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

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humid place. (50 ml) extra-virgin olive oil 1 tbsp. Remove from the heat and cool. smooth. Before baking. plus 2 tsp. prick the crackers with a fork to keep them from swelling up during cooking. Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking pan lined with parchment paper. (20 g) fresh yeast. covered with plastic wrap in a warm. and elastic. Dissolve the yeast in the water and pour the yeast mixture into the well.shallot crackers cracker allo scalogno Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes 10 Servings Method 2 shallots. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes. Lastly. diced 8 cups (1 kg) soft wheat flour 2 1/3 cups (550 ml) lukewarm water 1 tbsp. add the salt and continue kneading until the dough is soft. Cover with a sheet of plastic wrap and let the dough rest for about 10 minutes. crumbled 3 tbsp. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Let them rise for about 40 minutes. (18 g) salt butter dry white wine Sauté the shallots lightly in a skillet with a little butter and a dash of dry white wine. add the oil with the cooled shallots. plus 1 tsp. Put the flour onto a clean work surface and make a well in the center. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Difficulty 196 . When the dough begins to take shape.

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chapter five .

peppers. other types of bread can be prepared in an hour or even less. sesame seeds. Bread recipes from the south of Italy are not too difficult for whoever wishes to give homemade bread a try. There are some types of Italian bread that can be made at home without any special utensils or equipment. is another easy option. or the Sicilian version of pizza fritta from Messina. with its tasty filling of escarole. which is typical of Campania. All of these recipes can be followed with excellent results. Pizza fritta (fried pizza). While some specialties like the Cornetti alle Olive (olive croissants) or the Nastine con Pomoddori Secchi e Capperi (sun-dried tomato and caper twists) require a more elaborate preparation. for example. . or rosemary. oregano. cherry tomatoes. tradition is what has worked well over the years. anchovies.Specialties Tradition and simplicity is what makes these recipes special. and caciocavallo cheese. the calzone alle verdure. There are many types of flavored and seasoned bread that anybody can manage. a fragrant treasure chest of Mediterranean delicacies from Basilicata. Taralli from Apulia are good fun and can be flavored in a number of ways: with fennel. After all.

chef at the Farnese court in Parma between 1550 and 1600. and elastic. (25 g) fresh yeast. (12 g) salt oil for frying Put the flour on a clean work surface and make a well in the center. Continue kneading until the dough is soft. and begin to knead. until browned and puffed on both sides. which is common in many cities in Emilia Romagna. using a fluted pastry wheel. Dissolve the yeast in the water and milk.. Pour the yeast mixture into the well. smooth. Add the sunflower oil and lastly. crumbled 1/2 cup (125 ml) water. cut out 2-inch (5 cm) diamond shapes. Did y o u kn o w t h a t . Fried dough. the salt. Difficulty 200 . plus 2 tsp. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes at room temperature. in batches. (25 ml) sunflower oil 2 tsp. 86°F (30°C) 1 tbsp.. In his recipe book he called it “pasta a vento” (literally “windy pastry”) because the diamond pastry shapes swell with air when fried. Drain on paper towels and serve hot. 86°F (30°C) 1/2 cup (125 ml) milk . gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm) and. Fry the dough. has ancient origins: it was even mentioned by Carlo Nascia. Heat 1/2 inch (12 m) of oil in a large skillet until hot and shimmering.Fried Dough torta fritta Preparation time: 40 minutes – Cooking time: 5 minutes – Rising time: 30 minutes 4 Servings Method 4 cups (500 g) all-purpose flour 2 tbsp.

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Drain them and let them dry. In the monasteries of northern Italy. Form small sausages that are a little fatter in the middle than at the ends. Difficulty 202 . adding the softened butter and salt last. and boil them for about 30 seconds. Did y o u kn o w t h a t .. Cover the dough with a cloth and let the dough rise in a warm place until it has doubled in size. water and sugar. while the three holes represent the Holy Trinity.Pretzels from Alto Adige brezel dell’alto adige Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes 4 Servings Method 4 cups (500 g) soft wheat flour 1 cup (250 ml) lukewarm water 1/2 stick (60 g) butter. Divide the dough into 8 to 10 pieces of the same size. crumbled 1/2 tsp. then arrange them on a baking sheet greased with oil (or lined with parchment paper) and sprinkle some salt crystals over them. then tie the ends up in a ring. (15 g) salt salt crystals On a work surface knead the flour with the yeast.. (28 g) baking soda 2 tbsp. Let them rise for 20-30 minutes. (2 g) sugar 2 1/2 tsp. about 1 hour. The shape of this traditional bread recalls a child’s arms joined in prayer. Bake in the oven at 375°F (190°C) for about 20 minutes. Drop the pretzels one at a time into the water. softened 2 tbsp. Boil about 4 pints (2 l) of water and add the baking soda. plus 2 tsp. the monks gave pretzels as a reward to children who learned the psalms of the Bible by heart. (25 g) fresh yeast. around 1600.

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then divide the dough into ropes about 1/3 inch (1 cm) in diameter. drop them into a pot with plenty of salted boiling water and remove them with a slotted spoon when they come to the surface. Turn the dough out onto a clean work surface and knead until smooth and elastic. then arrange them on a lightly oiled baking sheet. Wrap the dough in plastic wrap and let rest for at least 15 minutes. or until nicely golden brown. olive oil. (10 g) salt water. Cut them into pieces about 3 inches (8 cm) long and make them into small rings by joining the two ends of the dough. mix the flour with the wine. as needed In a large bowl. placing them on a kitchen cloth. Once you have prepared all your rings. salt. Dry them. Difficulty 204 .Taralli taralli Preparation time: 1 hour – Cooking time: 30 minutes 4 Servings Method 4 cups (500 g) all-purpose flour 1/3 cup (100 ml) dry white wine 1/2 cup (120 ml) extra-virgin olive oil 1 1/2 tsp. Bake at 350°F (180°C) for about 30 minutes. and enough water to make a loose dough.

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mix the flour with the water and the egg.. Fold twice into four and serve immediately. Spread the batter using the back of a spoon. was first recorded in 1266 in Guiglia during the siege of the Castle of Montevallaro by the Guelph troops of the Algani family of Modena.” Difficulty 206 . when it is set. to the point that they were no longer considered food but “a joke” or “burla. (100 g) Parmigiano-Reggiano cheese In a large bowl. Ugolino of Guiglia and the Grasolfi family. Sprinkle the center with the bacon fat and herb mixture and sprinkle with some grated ParmigianoReggiano cheese... After a few moments. Remove the crepe to a plate. thanks to large wafers made of flour and water. turn it with a spatula and finish cooking. Add the salt and continue to blend until you have a liquid batter.Thin Crepes borlengo Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour 4 Servings Method 2 cups (250 g) all-purpose flour 4 1/4 cups (1 l) lukewarm water 1 large egg 1 tbsp. as needed 3 1/2 oz. As the siege continued. Did y o u kn o w t h a t . Repeat with the remaining batter and filling. flour became scarcer and the wafers became increasingly thin . Finely chop the bacon fat with the garlic and rosemary and set aside. (18 g) salt 1 3/4 oz. Pour a ladle of the batter in a very thin. Let the batter rest for at least 1 hour. cooked and seasoned with herbs.. were able to resist for a longer time before surrendering. even layer onto a very hot griddle or skillet 8 inches (20 cm) greased with a little butter. Borlengo. (50 g) bacon fat 1 clove garlic 1 sprig of rosemary butter.” hence the term “borlengo. The defenders of the castle. a bread or crepe typical of the Modena area.

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Add the sugar and the egg to the well. crumbled 1 cup (250 ml) lukewarm water 1/4 stick (25 g) unsalted butter. Spread the black olive paste over the surface. using a flexible spatula. (20 g) fresh yeast. and elastic. and then begin to knead. plus 2 tsp. Roll out the dough with a rolling pin on the floured work surface to a thickness of about 1/8 inch (3 mm). Work in the butter and lastly add the salt. Difficulty 208 . for the garnish 2 1/8 oz. Continue kneading until the dough is soft. about 1 hour. Pour the yeast mixture into the well. for the dough 4 cups (500 g) all-purpose flour 1 tbsp. Roll them up from the base of the triangle to make the croissants. Bake in the oven at 425°F (215°C) for 20 minutes. and let them rise again until doubled in size. (60 g) black olive paste (tapenade) 1 large egg. lightly beaten and at room temperature 1 tbsp. Arrange them on a greased baking sheet. softened 2 tsp. or until golden. gradually start incorporating the wet ingredients into the flour until a loose dough starts to form. plus 2 tsp. and cut the dough into isosceles triangles. lightly beaten and at room temperature Brush the surface of the croissants with the beaten egg to make them golden brown. (20 g) sugar 1 large egg.Olive Croissants cornetti alle olive Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes 4 Servings Method Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. smooth. (12 g) salt Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

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Arrange them. on a baking pan lined with parchment paper and let them rise. add the salt and knead until the dough is smooth. for about 1 hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 20 minutes. Let the dough rest. Crumble the yeast into the water at room temperature. Add the water with the saffron and the softened butter. covered with plastic wrap. Make a well in the flour on a work surface. crumbled 1/2 stick (50 g) butter 1 tbsp. Difficulty 210 . plus 2 tsp. (25 g) fresh yeast. Cut out isosceles triangles and roll them up to make the croissants.Saffron Croissants cornetti allo zafferano Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 3 sachets saffron 2 1/2 cups (600 ml) lukewarm water 2 tbsp. add them to the flour and begin to knead. When the dough is almost ready. (18 g) salt Dissolve the saffron in 2 tbsp. (4 g) of lukewarm water. covered with a sheet of plastic wrap. dry and elastic and a uniform yellow color. floured and properly spaced. for about 10 minutes and then roll it out with a rolling pin to a thickness of about 1/4 inch (6 mm).

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Brush the twists with the rest of the beaten egg. lightly beaten 2 1/8 oz. crumbled 1 cup (250 ml) lukewarm water 1 tbsp. Let rise again until doubled in size. capers. Add the sugar and egg to the well. Brush the surface with some of the beaten egg and sprinkle with the chopped sun-dried tomatoes.Sun-dried Tomato and Caper Twists nastrine con pomodori secchi e capperi Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes 4 Servings Method Put the flour onto a clean work surface and make a well in the center. plus 2 tsp. the yeast mixture. (150 g) salted capers. Bake in the oven at 425°F (210°C) for 20 minutes. softened 2 tsp. plus 2 tsp. or until golden brown and puffed. and little by little. to taste Fold the sheet of dough in half to enclose the filling and cut it into strips 1 1/2 inches (3 cm) wide. lightly beaten 1/4 stick (25 g) unsalted butter. chopped 4 1/4 oz. Add the softened butter and lastly. (12 g) salt Cover the dough with a lightly greased wrap of plastic sheet and let rise for about 30 minutes in a warm place. Continue kneading until the dough is soft. for the filling 1 large egg. Dissolve the yeast in the water. Wind the strips into twists and place them on a greased baking sheet. and then begin to knead. sun-dried tomatoes. rinsed and patted dry chopped fresh oregano. (20 g) sugar 1 large egg. (20 g) fresh yeast. Difficulty 212 . the salt. and oregano. smooth and elastic. Gradually start incorporating the wet ingredients into the flour. for the dough 4 cups (500 g) all-purpose flour 1 tbsp. about 1 hour. Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm).

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Roll out the dough with a rolling pin to a thickness of about 3/4 inch (2 cm). softened 1 tbsp. cover the figs with water and let soak. and begin to knead. Cover the dough with a sheet of lightly greased plastic wrap and leave it to rest for about 10 minutes. or until lightly golden brown. Add the yeast mixture to the well. drain them and chop them into fine strips. Che f ’ s t ip After about three-quarters of the cooking time has elapsed. Dissolve the yeast in the water. about 1 hour. (18 g) salt In a medium bowl. you can top the hearts with the chopped strips of fig. crumbled 2 1/8 cups (500 ml) lukewarm water 1/2 stick (50 g) unsalted butter. floured and about 1 inch apart. Bake in the oven at 375°F (190°C) for about 15 minutes. on a baking sheet lined with parchment paper. Arrange the hearts. Add the chopped dates and softened butter. Serve them on a bed of fig leaves. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Once they are softened. until they have doubled in size. covered with lightly greased plastic wrap. plus 2 tsp. and continue kneading until the dough is smooth. Put the flour on a clean work surface and make a well in the center. dry and elastic. Difficulty 214 .Heart-shaped buns with dried figs cuoricini ai fichi secchi Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 10 dried figs 8 cups (1 kg) all-purpose flour 2 tbsp. Let rise. Cut out dough with a heart-shaped pastry cutter. (25 g) fresh yeast.

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crumbled 2 1/2 cups (600 ml) lukewarm water 1 tbsp. about 1 hour. and has an unmistakable aroma. 1 3/4 oz. each weighing about 1 3/4 ounces (50 g). Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. (25 g) fresh yeast. until they have doubled in size. plus 2 tsp. dry and elastic. Let rise. Then form the dough into small balls. (18 g) salt Put the flour on a clean work surface and make a well in the center. Add the yeast mixture to the well. covered with lightly greased plastic wrap. Arrange the rolls. on a baking sheet lined with parchment paper. If you wish.Anise Rolls panini all’anice Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method Combine the anise seeds and butter and mix to make a soft but firm cream. and begin to knead. Bake in the oven at 375°F (190°C) for 15 minutes. you can garnish the buns by sprinkling them with a few anise seeds. Difficulty 216 . or until lightly golden brown. and continue kneading until the dough is smooth. (50 g) anise seeds 1/2 stick (50 g) unsalted butter. Add the butter with the anise seeds and salt. Dissolve the yeast in the water. floured and about 1 inch apart. softened 8 cups (1 kg) all-purpose flour 2 tbsp. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form.

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for the dough 5 cups (650 g) all-purpose flour or Italian “00” flour. Difficulty 218 . (5 g) fresh yeast. (300 g) bell peppers. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Pour the yeast mixture into the well. (18 g) salt for the filling 1 lb. (500 g) tomatoes. starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider. crumbled 1 1/2 cups (375 ml) lukewarm water 1 tbsp. plus more as needed 1 1/4 tsp. Put the calzones on a baking sheet lined with parchment paper and bake at 475°F (250 °C) for 8 minutes. (50 g) green onions. chopped 1/3 cup (100 ml) extra-virgin olive oil salt Divide the dough into four portions and roll them into balls. or until golden brown and puffed. covered with plastic wrap in a warm room. Sauté each of the vegetables separately in a skillet with a bit of the oil and add salt to taste. and set aside to cool. fold the dough into a half-moon shape and seal the edge. and cut into 1-inch (2 cm) dice 1 3/4 oz. into a round about 8 inches (20 cm) in diameter. Cover the dough with a kitchen towel and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature). Knead the dough until smooth and elastic. Dissolve the yeast in the water. cut into 1-inch (2 cm) lengths 7 oz. seeded. Spread the vegetables on half the surface of each disk. (200 g) eggplant. until it has once again doubled in size (it can take from 30 minutes to 1 hour depending on the temperature). Mix the sautéed vegetables in a bowl. cored. then add the salt dissolved in a little water. cut into 1-inch (2 cm) dice 10 1/2 oz.Vegetable Calzone (Folded Pizza) calzone alle verdure Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours 4 Servings Method Put the flour on a clean work surface and make a well in the center. stemmed and roughly chopped 1/2 bunch fresh basil. peeled and cut into 1-inch (2 cm) dice 7 oz. Let the dough rise again. Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands. (200 g) fresh spinach.

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Continue kneading until the dough is soft. Let rise. at room temperature 1/2 stick (50 g) unsalted butter. or use your imagination and create shapes of your choice. Place the brioches. each weighing about 1 3/4 ounces (50 g). salt. on a baking pan lined with parchment paper. Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Shape the dough into small balls. Add them when the brioches are almost cooked. julienned or grated for a stronger flavor Put the flour on a clean work surface and make a well in the center. perhaps using a baking cup or a pastry cutter. about 1 hour. Add the butter. as the zest tends to dry out and darken. Bake at 325°F (160°C) for 15 minutes. Che f ’ s t ip s You can decorate the brioches with a few strips of orange zest on top. or until golden brown. smooth. (40 g) fresh yeast. Difficulty 220 . crumbled 1/3 cup (100 ml) lukewarm milk 1/2 cup (100 g) sugar 8 eggs. and elastic. until doubled in volume. and gradually start incorporating it into the flour a little at a time. adding the eggs one at a time. softened salt to taste zest of 2 oranges.Brioches with Orange Zest panbrioche alla scorza di arancia Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) all-purpose flour 4 tbsp. Dissolve the yeast in the milk. and lastly. covered with lightly greased plastic wrap. floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking). Add the yeast mixture and sugar to the well. the orange zest. plus 1 tsp. Begin to knead the dough.

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Che f ’ s t ip s This mixture tends to darken quickly.Melon Brioches panbrioche al melone Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 1/2 cup (100 g) sugar 2/5 cup (100 ml) milk. Difficulty 222 . The melon will release some juice. room temperature 10 1/2 oz. Knead until the dough is smooth. covered with plastic wrap. diced 6 eggs. then divide it into small balls. Dissolve the yeast and the sugar in the milk and pour the yeast mixture into the well. Bake at 320-340°F (160-170°C) for about 15 minutes. then add the eggs. on a baking pan lined with parchment paper and let them rise. so add a few spoons of flour to absorb it. crumbled 1/2 stick (50 g) butter salt Put the flour on a clean work surface and make a well in the center. Place the brioches. (300 g) very ripe cantelope. dry. and elastic. for about an hour. the salt and finally. let it rest for about 10 minutes. one at a time. each weighing about 1 3/4 ounces (50 g). until they have doubled in size. (40 g) fresh yeast. room temperature 4 tbsp. Add the softened butter. but this does not necessarily mean that the brioches are fully baked. Cover the dough with plastic wrap. perhaps using a baking cup or a pastry cutter. floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking). or use your imagination and create shapes of your choice. the diced melon. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. plus 1 tsp.

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the diced apricots. room temperature 1/2 stick (50 g) butter. until they have doubled in size. Continue to knead until the dough is soft. floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking). Cover the dough with plastic wrap and let it rest for about 10 minutes. (40 g) fresh yeast. crumbled 1/2 cup (100 g) sugar 2/5 cup (100 ml) milk. one at a time. covered with plastic. dry. the salt and finally. on a baking pan lined with parchment paper and let them rise. each weighing about 1 3/4 ounces (50 g). softened salt Soak the apricots to soften them. then divide it into pieces. and elastic. Dissolve the yeast and the sugar in the milk and pour the yeast mixture into the well. for about an hour. Bake at 320-340°F (160-170°C) for about 15 minutes. room temperature 7 dried apricots 8 eggs. Put the flour on a clean work surface and make a well in the center. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. Difficulty 224 . then drain them and dice. plus 1 tsp. Place them. then add the eggs. Add the softened butter.Brioches with Dried Apricots panbrioche all’albicocca secca Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 4 tbsp.

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(300 g) cherries. Continue to knead until the dough is smooth and homogeneous. plus 1 tsp. Cover the dough with plastic wrap and let it rest for about 10 minutes. and form into small ropes of dough. softened salt Mix on a counter the sugar with the flour. for about an hour until they have doubled in size. Bake at 340°F (170°C) for about 15 minutes. crumbled 2/5 cup (100 ml) milk. each weighing about 3 1/2 ounces (100 g). Add the softened butter and when it is well mixed. Add the yeast and pour in the milk and then add the eggs one at a time. Difficulty 226 . add a little flour. Arrange ropes. then divide it into pieces. floured and properly spaced. add the diced cherries and a pinch of salt.Cherry Brioches panbrioche alla ciliegia Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 1/2 cup (100 g) sugar 4 tbsp. room temperature 10 1/2 oz. (40 g) fresh yeast. pitted and diced 1/4 stick (30 g) butter. room temperature 8 eggs. If the dough is too soft. covered with plastic wrap. on a baking pan lined with parchment paper and let them rise.

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or jam. use your imagination to create shapes of your choice or use a special pastry cutter to make a particular shape. add a little flour. Add the softened butter and. not too mature 8 eggs 4 tbsp. covered with plastic wrap. each weighing about 1 3/4 ounces (50 g). on a baking pan lined with parchment paper and let them rise. then divide it into small buns. Alternatively.Pear Brioches panbrioche alle pere Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 8 cups (1 kg) soft wheat flour 1/2 cup (100 g) sugar 2/5 cup (100 ml) milk 3 pears. also at room temperature. floured and properly spaced. (40 g) fresh yeast 1/4 stick (30 g) butter salt Peel the pears and cut them into cubes just smaller than 1/2 inch (1 cm). when it is well mixed. honey. Continue to knead until the dough is smooth and homogeneous. a pinch of salt. Mix the sugar with the flour in a bowl. Che f ’ s t ip s Pear brioches are the idea partner for a mixed cheese board. add the diced pears and finally. then add the eggs. perhaps served with mustard. for about 1 hour until they have doubled in size. plus 1 tsp. Add the yeast and pour in the milk at room temperature. Cover the dough with plastic wrap and let it rest for about 10 minutes. If the dough is too soft. Bake in the oven at 340°F (170°C) for about 15 minutes. Difficulty 228 . Arrange them.

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but this does not necessarily mean that the brioches are fully baked. cover the container. (20 g) salt Place the cumin in a glass or earthenware (not aluminum) container. and let the seeds steep. (25 g) fresh yeast. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. plus 2 tsp. then put it in truncated pyramid molds. crumbled 1/2 stick (50 g) butter 1 tbsp.Cumin Pyramids piramidi all’infuso di cumino Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes 10 Servings Method 3 tbsp. When the mixture is cool. Continue to knead until the dough is soft. then add the butter. (20 g) cumin seeds 2 3/4 cups (600 ml) water 8 cups (1 kg) soft wheat flour 2 tbsp. Che f ’ s t ip s This mixture tends to darken quickly. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes. Stir vigorously. Cover the dough with lightly oiled plastic wrap and let it rest for about 10 minutes. Put the flour on a clean work surface and make a well in the center. Measure out 2 1/3 cups (550 ml) of the infusion and set it aside. plus 1 tsp. Bring the water to a boil and pour it over the seeds. Difficulty 230 . Cover the dough with plastic wrap again and let it rest again for about an hour. Dissolve the yeast in the cumin infusion and pour it into the well. pour it through a sieve and discard the seeds. and elastic. and lastly the salt. breaking it up with your hands. smooth.

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sage. and pistachio crackers oregano crackers 44 208 84 36 190 194 233 .Alphabetical Index of recipes anise rolls artichoke pizza asparagus loaf 216 54 124 fried dough garlic crackers gluten-free chili loaves gluten-free focaccia basil focaccia basil rolls bread squares with peppers breadsticks with wheat germ brioches with dried apricots brioches with orange zest broccoli and sausage pizza 78 150 126 182 224 220 34 gluten-free pizza margherita gluten-free rolls gluten-free whole-wheat pizza gluten-free whole-wheat rolls gluten-free whole-wheat focaccia green and black olive rolls ham and mushroom pizza carasau bread (sardinian flatbread) carrot bread squares cherry brioches chive crackers ciabatta loaf classic piadina cornbread rolls 102 128 226 192 116 108 164 heart-shaped buns with dried figs 100 230 marinara pizza herb flatbread honey rolls leek baguettes lemon zest loaves lime and garlic breadsticks 200 188 132 112 74 166 72 168 110 148 56 214 106 156 120 136 178 crescione with porcini mushrooms and cheese cumin pyramids marjoram braids melon brioches dill rolls 152 milk rolls mixed seed rolls eggplant breadsticks 176 neapolitan-style pizza focaccia from apulia focaccia from genoa focaccia from novi ligure focaccia with olives and robiola cheese four cheese pizza four seasons pizza 60 122 222 162 146 98 94 96 88 38 52 olive croissants onion focaccia onion pizza orange.

paprika breadsticks parmigiano-reggiano cheese buns parmigiano-reggiano cheese rolls pear brioches pepperoni pizza 172 130 144 228 42 piadina (flatbread) with extra-virgin olive oil pissaladiera pizza margherita 104 20 70 ricotta cheese 32 64 cheese. and olives red wine focaccia sage focaccia 24 66 pizza with buffalo mozzarella and cherry tomatoes red wine crackers saffron croissants pizza with arugula and parmigiano-reggiano pizza with bacon and potatoes puglian-style pizza ricotta rolls pizza with artichokes and roman-style cheese pretzels from alto adige 68 22 pizza with zucchini flowers and anchovies 62 polenta focaccia 92 poppy seed rolls 160 potato focaccia 90 potato loaf 138 thin crepes tomato paste rolls vegetable calzone (folded pizza) vegetable pizza 204 206 142 218 58 pizza with spinach and ricotta cheese 234 whole-wheat breadsticks whole-wheat oat loaves 180 86 118 yogurt rolls 140 whole-wheat focaccia . and cherry tomatoes pizza with peppers sage breadsticks shallot and sesame seed rolls shallot crackers sliced white bread 202 46 186 80 158 48 184 210 174 82 154 196 50 134 212 28 taralli 30 26 40 pizza with speck and smoked scamorza cheese rosemary crackers sun-dried tomato and caper twists pizza with eggplant. sicilian provolone pizza with parma ham roman-style pizza sicilian pizza pizza with buffalo mozzarella. sun-dried tomatoes.

56 Ham. 100. buffalo. 230 C Caciocavallo cheese. 150. 50 Cantelope. 60. 216 Apricots. 214 Flour. 46. 46. 54. 218 Flour. 194. 228 Mozzarella cheese. 94. 120. 40. 150. 158. 186. 86. 132. 172. 104. 20. 220. 38 H Ham. 184. 196. 84 235 . 52. 212. 52. 36. 128. 66. 146. 188. 156. 28. all-purpose. 68. 56. 206 Gorgonzola cheese. 172. 116. gluten-free whole-wheat mix. 214. 224. 28. 106. 86. 144. 176. 186. 66. 190. 120. 208. 200 Olives. 56. 190. 40. 154. 146. 196. 144. 44. 24. 142. 162. 134. 100. 120 Lemon zest. pizza. 80. 78. 28. Parma. 208. 150. 220. 100. 36. 222. 200 Oil. 128. 24. 72. 92. 88. 68. 26. 64. 118 Oil. 164 Crescenza cheese. 188. 20 Anise seeds. 46. 122. 172. 70 Flour. 44. 226 Chili powder. sunflower. 162. 96. 54. 26 Honey. 224 Artichoke hearts in oil. 182. 140. 112. 58. green. 100. 154. 40. 202. 218 Beer. black. 58. 20. 110. 34 Butter. 20. 178. 128 Cherries. regular whole kernel. 68. 94. 178. 224. 54 Arugula. 148 Olives. 100 Cumin seeds. 38. 152. 58. 22. 96. 108 Baking soda. 24 Asparagus. 36. 24. 54. 70. 88. 138. 72. 30. 50. 156. extra-virgin olive. 92. 100. 222. 108. 38. 104. 152. 136. semolina. 42. 212. 100. 20. 44. 68. 178. 80. 230 D Dill. 36. 60. 180 Flour. soft wheat. 188. 228 F Figs. 20 Onions. 106. 124 B Bacon fat. 200. 46. 166. 50. 64 Mushrooms. 34. 64. 32. 90. 58. 32. 134. 168. 112. 178. 74. 164 Cornmeal. 196. taggiasca. 140. 26. dried. 104. 62. 34. 72. 52. 164. 28. 102. 56. 228. 216. 88. 98. 30. 56 O Oats. 124. 158. 26. 200. 52. 164. 226. 130. 52. 206. 116. 60. 38 G Garlic. 204. 48. 84. 54. 148. 40. 82. 108. 52. 108 Leeks. 122 Milk powder. 124. 80. 126. 28. 24. 66 Baking powder. 38. 80. 106. durum wheat. 70. 38 Broccoli florets. 50 Flour. 118. 48. 212 Carrots. 192. 40. 226. 62. 98. 130. 136 M Malt. 214. 130. 132. 42. 226. 176. 116. for frying. 122. 146. 184. 162. 180. 208. 174. 160. unsalted. 224. 96 L Lard. 38. 228. 32. 118. 74. 42. button. 50 Anchovies in oil. 108. 48. 142. 222. 202. 62. 176. 90. 168 Flour. 86. 26. 70. 62 Anchovy fillets in salt. 32. 48. 48. 222. 180. dried. 158. 220. 222 Capers. 36. 126. 160. 46. 62. 78. 96. 98. 44. 178. 50. 166 Flour. 138. 140. 218 Eggs. 212. 48. 46.Ingredients Index A Anchovies desalted. 50. 108. 52. 110. 162 Milk. 210. 60. 132 Chives. 74 Mozzarella cheese. 52. 56. 148. 84. 78. 148. 192 Corn. 42. whole-wheat. 148 Olives. 206. 88. 78. 146. 88 Olives. 218. 194. 230 Flour. 182. 66. 224. 210. 152 E Eggplant. 40. old-fashioned. 20. 64. 216. 180 Fontina cheese. 36. 0. 44. 50. 96. “00” type. 74. 100. 220 Flour. 22. 120 Bell pepper. 206 Bacon. 82. 106 Marjoram. 144. 136. gluten-free mix. 50. 30. 218 Brie. 94. 82. 226. 218 Oil. 70. 30. 202 Basil. 78. 94. 192. 34. 118. 72. 58. 204. 22. 174. 206. 64. 104. 100. 34.

26. 86. 132. 112. 140. 178. 24. 122. coarse. 74. 112. 46 Orange zest. 206. 50. 110. 54. 30. 138. 166. 204. 28. 206 S Saffron. 118. 216. 214. 82. 80. 138. 56. 222. 58 All photographs are by Academia Barilla 236 . 208. 146. 116. 226. 150. 146 T Tapenade. 106. crystals. 46. 42. 56. 176. 158. 96. 184. 128. 106 Tomato paste. 32 Robiola cheese. 78. 174. 220. 58. 96. 118. 86. 116. 26. 162. fresh. 80. 208. 136. 58. 28. 192. 190. 42. 144. 160. 36. 104. 34 Sausage. 142. 50. 52. smoked. 196. 38. 208. 42. 190. 186. 84. 126. 228. 96. 100 Pistachios. 110. 174. 92 Poppy seeds. 202. 86. 52. 136. 98 Salt. 22. 230 Yogurt. 68 Sesame seeds. 60. 166. 36. 120. 92. cooked. crushed. pork. 212 P Paprika. 182 Wine. 142. 46. 72. 82. 84. 30. 92. 20. 60. 28. 196. 50. 30. 32.Onions. 148. 64. 106. yellow. 90. 230 Salt. 60. 180. 112. 98. 28. 204. 94. 218 Stracchino cheese. 186. 112. 176. 164. 48. 204 Y Yeast. 58. 48. 96. 132. 78. 70. 62 Zucchini. 186. 208 Thyme. 104. 160. 216. 106. 32. 212. 110. 220. 108. 216. 158 Ricotta. black. 84. 90. 208 Sage. 200. peeled. 116. 134. 166. 194. 98 Tomatoes. 114. 44. 100 Sugar. 68 Spinach. 138. 188. 92. 146. 50. 192. 172 Parmigiano-Reggiano cheese. 196. 146. 180. 80. 154. 58. 178. 48. 98. 160. 30. 40. 90. 150. 188. 172. 156. 70. 100 W Water. 26. 148. 200. 150. 36. 66. 54. 138. 100. 36. 86. 132. 96. 82. 74. 68. 88. black olive paste. 154. 130. 190. 20. 120. 48. 208. 50 R Ricotta. 66. 118. 220 Oregano. 90. 56. 50. 84. 58. 174. 218. 66. 214. 100 Potatoes. 182. 226. 40. 42. 218. 136. yellow. 26. 34. 50. 192. spicy pepperoni. 92. 88 Rosemary. 44. 62. 70. 64. 134. 68. green. 122. 54. 32. 210. 56. 212. 142 Tomatoes. 66 Provolone cheese. 124. 130. 168. 38. 20. 128. 52. 50. 82. 176. 194 Oregano. 202. 218. 210. 202. 32. 146. 19. 38. 214. 130. 230 Wheat germ. 60. 72. 196 Speck. 68. 90. 154. 92. 194. 88. 52. 34. 30. 146. 106. 72. 94. 94. 86. 156. 154. 20. cherry. 102. 34. 68. 78. 44. 212 V Vegetable shortening. 222. 38. 98. 80. 106. 70. 74 Tomatoes. dried. 164. 36. 188. 20. 64. 156. 190 Polenta. 20. 212. 152. 100 Pears. 62. 90. 140. 64. 72. 162. 140 Z Zucchini flowers. 28. 222. 98. 126. 62. 190. 62. 218 Tomatoes. 38. 186 Wine. 110. 224. 120. roman-style (sheep’ milk). 142 Potatoes. 154 Shallot. 128. 228 Pepper. 202 Sausage. 88. 182. 30. 174. 196. 74. red. 184. 134. 82. 46. 42 Scamorza. 206 Parsley. 168. 124. white. 86 Salt. 168. 24. 224. 19. 172. 44 Tomatoes. 226. 40. 54. 164. 32. 142. 220. 200. 34. 228 Sunflower seeds. 98. 172. 144. 152. 66. 106. 202. 46. 124. 184. 66. 152. 72. 210. 194. sun-dried. 84. 160 Porcini mushrooms. 182. 22. 130. 126. 218 Onions. 74. 46. 22. 184. 212. 206. 120. 122. 40. 228. 180. 94. 24. 130. 224. 148. 88. 190 Salt.

one of the most distinguished capitals of Italian cuisine. The center was designed to meet the training requirements of the world of food and it is equipped with all the multimedia facilities necessary for organizing major events. meeting the needs of both restaurant chefs and amateur food lovers. This was founded in 2004 to promote the art of Italian cuisine. this modern architectural complex is the home of Academia Barilla. chefs. In 2007. The vast cultural heritage of the library can be consulted on the internet which provides access to hundreds of digitized historic texts. while encouraging the great traditions of the Italian restaurant industry. It organizes cooking classes for culinary enthusiasts. supervised by experts. www.000 books and a remarkable collection of historic menus as well as prints related to culinary subjects. Set in the grounds of the former Barilla pasta factory. is the Barilla Center. Academia Barilla is also a center of great professionalism and talent that is exceptional in the world of cooking.academiabarilla. In addition. and it offers products of the highest quality.In the heart of Parma. that are open to the public. Academia Barilla was awarded the “Premio Impresa-Cultura” for its campaigns promoting the culture and creativity of Italian gastronomy throughout the world. a laboratory for sensory analysis.com 237 . for short films devoted to Italy’s culinary traditions. and various teaching rooms equipped with the most modern technology. This avant-garde approach and the presence of a team of internationally famous experts enables Academia Barilla to offer a wide range of courses. it provides services for those involved in the restaurant industry. The remarkable gastronomic auditorium is surrounded by a restaurant. The Gastronomic Library contains over 10. Academia Barilla arranges cultural events and activities aiming to develop the art of cooking. protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits. It also organizes the “Academia Barilla Film Award”. and food critics.

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COOKING Created for Italian food-lovers. Bread & More features over 100 authentic recipes for irresistibly delicious Italian dishes.com. Box 5506. and calzones to thincrust. CT 06470-5506 Taunton Product #077689 . 63 South Main Street. and every style of pizza in between. The Academia authentic Italian cuisines and Italian gastronomic culture. ciabatta.tauntonstore. About the author mitted to maintaining the highest nary traditions are recognized Academia Barilla is the first inter- standard of quality. thick-crust. The Taunton Press. Com- Barilla’s experts in regional culi- passion for innovation. From focaccia. the Academia at a national and international national center dedicated to the is noted for its partnerships with level for their knowledge of promotion and development of renowned chefs. pizza. Newtown. this recipe collection brings together a rich variety of classic Italian favorites. Pp Look for other Taunton Press books wherever books are sold or visit our website at www.O. P.